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Sunday, October 10, 2010

Carrot and Apple Slice Recipe

This recipe was given to me by a friend who likes to take shortcuts whenever possible. In this recipe she has used a packet carrot cake mix so I have used it as well. Normally I would never use packet cake mix but as her slice was really delicious, I have conceded this time.

1 packet carrot and walnut cake mix
175g butter - melted (do not use margarine)
1 cup desiccated coconut
300ml tub sour cream
2 eggs - lightly beaten
1 tablespoon icing sugar
400g tin pie apples
extra icing sugar to serve

Preheat oven to 180C or 170C in a fan forced oven.
Grease a 19cm x 30cm lamington pan, lined with baking paper on bottom and sides.
Ignore the cake mix instructions on packet and follow as below.
Empty cake mix and the walnuts into a large mixing bowl. Add the coconut and butter to the mix and stir with a wooden spoon to combine. Press mixture evenly over the base of the lamington pan.
Cook for 25 minutes or lightly browned. Remove from oven and allow to cool in the pan.
In a medium size mixing bowl, place sour cream, eggs and icing sugar and whisk well to combine.
Place pie apples over the cool slice base and pour the sour cream mixture over them.
Return to oven and cook for a further 30 minutes or slice is firm to touch. Remove from oven and allow to cool down in pan.
Refrigerate slice until it is cold.
Remove from pan and cut into squares.
Serve with some dusted icing sugar on top and some whipped cream on the side (optional).