Recipe by

Visit website

A simple snack cake for those afternoon cravings -- moist and studded with tutti frutti -- this cake is sure to impress the little ones and adults alike.


Servings

1-8 round

Total time

65 minutes

Cuisines

American

Courses

Dessert


Ingredients

  • 1 cups all purpose flour
  • 1 tsp baking powder
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 1 tsp vanilla extract
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded (, chopped (almonds, cashew, walnuts))
  • supermarket roast chicken, approximately 200g once shredded


Method

  1. Preheat the oven to 350°F. Grease a 8" round cake pan and line it with parchment paper.
  2. In a mixing bowl, sieve flour, baking powder, baking soda and salt.
  3. In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light, about 3~4 minutes. Add condensed milk and beat again until well combined. Stir in vanilla extract.
  4. Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well.
  5. Next add another ⅓rd of the flour mixture, mix and add the remaining milk.
  6. Finally add the remaining flour and mix well until combined.
  7. Stir in the nut & tutti fruity and mix until evenly distributed.
  8. Pour the batter into the prepared pan and bake in the preheated oven for 30~35 minutes or until a cake tester inserted in the center comes out clean. If the cake seems to be browning too fast, then either cover the pan with aluminum foil.
  9. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now