Tutti Frutti Cake Recipe

Ingredients:
2 cups all purpose flour/maida
2 tsps baking pwd
1/2 tsp baking soda
1 1/4 cup granulated white sugar
1/2 cup soft white butter
2 eggs, room temperature
1/2 cup low fat milk
1/2 cup tutti frutti
2 tsps pineapple essence or vanilla essence
1 Preheat oven to 175 C. Grease and flour a loaf tin.
2 Sieve maida, baking soda and baking pwd thrice and keep aside.
3 In a bowl, cream butter and sugar till smooth and creamy. Add one egg at a time and beat till well combined. Add pineapple essence and combine.
4 Add the flour in three additions alternating with milk, starting with flour and ending with flour. Do not over beat, just mix till well combined in low speed.
5 Sprinkle some flour over the tutti frutti to coat them. Add this tutti frutti to the batter and fold gently into the batter. Do not beat it but just fold until combined.
6 Pour batter into the greased and floured loaf tin. Bake in preheated oven for 40-45 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool for 15 mts. Remove cake from pan and slice.

Chocolate Brownie

Ingredients
Eggs - 3
Dark Chocolate - 130 gms
Butter - 180 gms
Brown Sugar - 130 gms
Walnuts - 130 gms
Vanilla Essence - 2 tbsp (can be anything depending upon your flavor)
Plain Flour (Maida) - 130 gms

Procedure
Beat egg white seperately and egg yellow seperately and set aside. Boil the water in a container and simultaneously melt the dark chocolate in another container. After the chocolate is melted add Brown sugar to it and heat it for 3-5 min. Add Butter to this and cool the batter.
After cooling add egg white (already beaten) into the batter. Stir thoroughly. Add egg yellow (already beaten) to the batter. Stir thoroughly. Add Essence to the batter. Add plain flour to the batter and stir well till a smooth thickish batter. Take an oven container and apply butter on the inside and put some plain flour evenly (to make sure that the brownie doesn't stick to the container). Pour the batter into the container and bake in a pre-heated oven at 180 degree celcius for 30 min. To make sure the brownie is ready use a knife and dip it in the center of the container till the base and see if the batter is sticking the knife. If not then your Chocolate Brownie is ready, else bake for 5 more minutes and it's done.

Author's Note
A delicious Chocolate Brownie is good to go as a dessert or a snack time savor. Shelf period for this is from 2 days to 4 days.