Method (Makes 12 bars)
Puree the beetroot in a food processor and reserve 3 tablespoons for the topping.
Place the beetroot puree, cake mix, water and vegetable oil in a bowl and beat for 1-2 minutes to form a smooth batter.
Add the sour cherries and mix well.
Divide the mixture between 12 well greased mini loaf cake tins.
Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 18-20 minutes until firm to the touch.
Cool in the tins for 5 minutes before transferring onto a wire rack.
Blend the reserved beetroot puree with the water to form a smooth icing
Dip each cake bar into the icing and allow to set.
Melt the dark chocolate over a pan of simmering water and drizzle over the cake as per illustration.
Melt the white chocolate over a pan of simmering water and drizzle over the cake as per illustration.
“The recipe for Toffee Mocha Cake Bars is absolutely delicious and very moreish. A hit with both adults and children and I'm sure I'll be baking them again in the future - but not until I've met my self-imposed objective of baking every single recipe. ”
Jan Andrews
This website is all about you - our members and your kind comments and suggestions over the years - the only comment I make is on these tips and answers to the many "Questions for Deb". My comment here is that this is the best recipe we have ever produced absolutely differently, moist and so very interesting. Deb the Bread