Simplicious

Actually I bought some of these ingredients for the recipe tag (cherry sheet cake) I received from my friend, but I kinda change my directions along the way (Sorry, Ventin but still this one is for you)

I still use the cherry and the sheet pan, but it turned out to be a brown edition of black forest with a light peppermint scent.

Ingredients:

• 1 1/3 cups self-rising flour
• 1/2 cup cocoa powder
• 125gr butter (softened)
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 1/4 cups caster sugar
• 2 eggs
• 2/3 cup water
• 125 ml whipping cream, (whipped)
• 500 gr cherry filling

Direction

1. Preheat the oven to moderate (180′ c). Grease and line a 25 x 35 cm sheet pan
2. Sift flour and cocoa into a medium bowl, add remaining ingredients. beat on low speed with electric mixer until ingredients are combine. Increase speed to medium, beat about 3 minutes or until mixture is smooth and changed to a lighter colour
3. Spread into the prepared pan, bake for about 45 minutes, Stand the cake in pan for 5 minutes, turn onto a wire rack to cool.
4. Cut the cake in half, spread the cherry filling, then the 2/3 of the whipped cream onto the first half cake, then put the other half on top.
5. Spread the rest on the whipped cream on the top and add some shredded chocolate.

recipe adapted from: everyday cakes & cookies (The Australian Women’s Weekly)