Eggless Mango Cake

Recipe Type : Indian                                                                              Yield : 10 slices
Preparation Time : 20 mins                                                                   Cooking Time : 32 mins

Ingredients:
Dry ingredients:
4 tbsp of brown sugar
one and half cup of all-purpose flour or wheat flour
1 tsp Baking soda
1 tsp Baking powder

Mix well all the ingredients and sieve the mixture.

In another bowl
1 cup of grated mango (peeled-deseeded)
1 tbsp of chopped cashew nuts
1 tbsp of chopped almond
1 tbsp of tutti-frutti

Wet ingredients
1/2 tsp of Vanilla essence
1/2 tsp of salt
pinch of cinnamon powder
1/4 tsp of nutmeg powder
1/2 cup of melted unsalted butter
1/4 cup of sweetend condensed milk
1/4 cup of milk + 1Tbs of milk.

Mix all wet ingredients together.

Now mix dry ingredients, wet ingredients and grated mango mixture in a bowl.

Preheat oven for 350 degree F.
Grease the pan with butter and place butter paper.

Add the batter in the pan.

Bake for 32 mins.

                                     

For Frosting : 
8 oz (226g) Whipped cream (used honey, pecan flavored cream cheese spread)
2 tbsp powdered sugar
2 tbsp milk

In a bowl add all these ingredients. Mix well.


For cake decoration:

1. Slice the cake (cake should be in room temperature) horizontally into two halves.

2. Spread whipped cream on top of the bottom slice.

3. Place the top slice over the whipped layer.

4. Spread remaining whipped cream on top and sides of the cake.

5. Cool this cake in refrigerator for 30 mins.

                                                                         Enjoy!!!