Presents

"Fry's Chocolate Carrot Cake"

Recipe Source: Recipe Card from Cadbury Limited Cakes & Cheesecakes Recipe File Serving Size: Makes 16 servings

Amount Ingredient 2 1/2 cups all purpose flour 3/4 cup cocoa 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup vegetable oil 1 cup packed brown sugar 2 eggs 1/4 cup corn syrup 1 teaspoon vanilla 3 cups shredded carrots 14 ounce can crushed pineapple in juice   Chopped Walnuts Chocolate Glaze:   1 cup icing sugar 2 tablespoons cocoa 2 to 3 tablespoons boiling water

Preparation Instructions:

In large bowl ,mix flour, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In medium bowl whisk together oil, brown sugar, eggs, corn syrup and vanilla until smooth. Stir in carrots and undrained pineapple. Add to flour mixture stirring just until moistened. Pour into greased 12 cup Bundt or tube pan. Bake in preheated 350 degree oven 60 to 65 minutes or until cake tester inserted in center comes out clean*. Cool in pan 10 minutes. Remove from pan and cool completely. Spoon Chocolate Glaze over cake so that glaze just runs down side of cake. Sprinkle with chopped walnuts. Makes 16 servings.

Chocolate Glaze: Sift together icing sugar and cocoa. Gradually stir in boiling water.

*Or, pour into greased 13 x 9 inch baking pan. Bake in 350 degree oven 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pan and frost with Cocoa Cream Cheese Frosting.

Cocoa Cream Cheese Frosting: In large mixer bowl, beat 3/4 of 250 g package of cream cheese, softened, 1/4 cup butter, softened and 2 teaspoons vanilla until smooth. Gradually beat in 2 3/4 cups icing sugar and 3 tablespoons cocoa until very smooth.

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