EGGLESS CHOCOLATE CAKE & JAPANESE MEAL

This was a cake I made in just 2 hours... It was a record!!! I realized I didn't have any eggs and just a 1/2 cup of milk in my cupboard... For that reason, this cake would be a good alternative for those who's allergic to eggs. The result? It was moist, chocolaty and really good. For the filling, I made a coconut paste (sweet) and it tasted a bit like bounty chocolate bar... I would recommend it for coconut lovers!

EGGLESS CHOCOLATE CAKE

3 1/2 cup self raising flour
2 1/4 cup white sugar
3/4 cup cocoa powder
3/4 vegetable oil
2 1/4 cup water
1/4 tsp salt
1 tbs vanilla extract

Preheat oven to 175 degrees C. In a large bowl, sift flour, cocoa and salt. Add sugar and mix together. Add wet ingredients and mix thoroughly. Bake in a greased 23cm round pan for approximately 50 min or until skewer inserted in center comes out clean. Let it cool, cut in half and sandwich it with coconut filling. Top with icing.

COCONUT FILLING

Put in a saucepan: 1 cup sugar, 2 cups dessicated coconut and 2 cups coconut milk and cook until thick. Add 1 tbs cornflour with a bit of water and mix until comes out from bottom of pan when tilt. Add 1 tbs of butter and mix until melted and mixture is shiny. Reserve

CHOCOLATE FUDGE ICING

2 cups white sugar
1/2 cup cocoa
1/2 cup milk
6 tbs margarine
2 tbs light corn syrup
1 tsp vanilla extract

Mix ingredients in a saucepan. Slowly bring to a full boil. Let it boil for 1 minute. Cool and beat with mixer until mixture is of spreading consistency. Pour over cake quickly.

JAPANESE MEAL

This is our favorite Japanese meal, which I already master to my family's taste. It is CALIFORNIA ROLL, MISO SOUP WITH TOFU AND MUSHROOM AND CHICKEN TERYAKI SKEWERS. This time I cooked these with a friend of mine and apparently her husband was impress... We showed him that this kind of meal can be done at home and it is as nice as in a Japanese restaurant. I am glad he liked and she said: I CANNOT MAKE HIM STOP EATING!!!