I have been away from the blog for awhile and oh how I’ve missed it! The Easter holidays also coincided with Violet’s birthday this year and we had to celebrate twice. Once on her actual birthday and then a party for 50 of her closest mates the day after they went back to school. Ladies and gentleman any spare time I’ve had has been spent in the pub or catching up with my IRL mates (they really do exist I swear). So I’m sure you can imagine a mum as busy as me needs all the help she can get in the domestic goddess department. So today’s share is a long held family secret recipe gone vegan.
Mud and Glitter Cake
1 box Betty Crocker Devils Food Cake Mix (it’s vegan!)
1 tin cherry pie filling or 1 jar cherry compote
3/4 cup vegetable or olive oil
Mix in a bowl then pour into a greased pan. Bake at 175 for 25-40 mins or when a toothpick inserted in the middle comes out clean. Leave to cool then top with Betty Crocker Icing (also vegan!) I like the Cream Cheese Style one with a bit of gel food colour in. Then dust heavily with sprinkles and edible glitter. **TOP TIP This cake is it’s fudgy best when it’s been iced and left to set overnight. Will keep left at room temperature as long as it’s covered. It’s so sinfully fudgy and delicious it’s not going to be sat around long enough to go bad. It’s also best served in the same pan it was baked in as can be a bit crumbly if transfered out too soon.
Editor’s note: Betty Crocker products are labeled may contain for milk and eggs so in the case of anaphylactic allergies I suggest this amazing easy vegan chocolate cake recipe from scratch.
