Mother's Day Desserts

Angel Food Cake with Chocolate and Mixed Berries

• 1 angel food cake (available in grocery stores)
• 1 chocolate bar, broken into small pieces
• 1 cup raspberries
• 1 cup blueberries
• 1 cup sliced strawberries
• Whipped crème

Spoon whipped cream onto the top of the cake and let it run down the sides in some spots. Mix berries in a bowl and distribute over the cake and around the side of the plate. Next take the crumbled chocolate and sprinkle on the cake. When serving individual pieces you can add more whipped cream and berries if desired.

Carrot Ginger Cake

• Butter for greasing
• 1 ½ cups all purpose flour
• 1tsp baking powder
• 1tsp baking soda
• 2 tsp ground ginger
• ½ tsp salt
• 1 cup brown sugar
• 2 cups carrots, grated
• 25g grated fresh gingerroot
• 1/3 cup seedless raisins
• 2 eggs, beaten
• 3 tbsp corn oil
• Juice of 1 orange

For frosting:

• 225g cream cheese
• 4 Tbsp. confectioner's sugar
• 1tsp. vanilla extract

Preheat oven to 350 0 F. Grease a 20cm cake pan and line with parchment paper. Sift flour, baking powder, baking soda, ground ginger and salt into a large bowl. Stir in the sugar, carrots, gingerroot and raisins. Beat eggs, oil, orange juice and add to flour mixture. Spoon into cake pan and bake for 60-75 minutes or until firm to the touch.

Frosting: Place cream cheese in a bowl and beat to soften. Sift in sugar and mix in vanilla. Frost cake once it has had time to cool.

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