Lazy Cake

This week’s recipe for Blackboard Special has been provided by Marell Tomeh, a first-year English major.

If Tomeh’s name sounds familiar, it may be because you recall her inspirational tale (“All in for ALL; survivor returns to UTM“) from last month.

In case you’re wondering what she’s been up to since then, last Friday, Tomeh participated in the Canadian Cancer Society’s Relay For Life at the U of T St. George campus. Tomeh’s team (“ALL FOR ALL—Leukemia awareness”) raised $1,040 for the cause—which happens to be the highest amount raised by participating teams at the 2016 Relay For Life event.

Tomeh’s recipe is a chocolate biscuit cake, or, as she calls it, a “lazy cake”.

“My mom always made this cake growing up and it is quite popular in my culture,” says Tomeh. “It is the easiest cake to make—hence the title—and it’s delicious.”

I’ll take Tomeh’s word for it—let’s check out the recipe below.

Lazy Cake

Serves 6–8
  • ½ tsp vanilla extract
  • ½ cup of crushed walnuts (optional)
  • 1 bar of butter
  • 1 cup of granulated sugar
  • 1 row of tea biscuits (as many as you like)
  • 3 whole eggs
  • 5 tbsp cocoa
  1. Place the bar of butter on your kitchen counter. Let it stand until it reaches room temperature or can be spread easily.
  2. Place the butter into a mixer. Blend.
  3. Add sugar, eggs, and vanilla to the mixture.
  4. Continue to blend and gradually add cocoa until the mixture has thick chocolate consistency.
  5. Pour mixture into a bowl.
  6. In a separate bowl, crush the tea biscuits into small bite-sized pieces. Add the crushed biscuits and walnuts to the chocolate mixture.
  7. Pour the mixture onto a sheet of plastic wrap to form a long bar, so that it resembles a log cake.
  8. Roll up the contents in the plastic wrap. Twist ends.
  9. This mixture will form a total of 3 bars, so repeat steps 8 and 9 for each bar.
  10. Freeze for 2 hours.
  11. Unwrap bar and slice each piece ½ inch thick.
  12. Serve immediately.

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