Williams-Sonoma's Soft centered Chocolate Cake

I made this individual cakes for Prabu's birthday. I didn't make the espresso ice cream. Instead I bought HaaganDaz's Coffee icecream and it was goooood. The reason I picked this cake instead of others is for it's simplicity in ingredients and making. You don't need no fancy mixer, the prep time is short and it uses only few ingredients :).

Here is the link to the recipe from WS's website.

Mango Shortcake

I decided to do an eggless mango cake because I wanted to use up the mango pulp I had. I got the recipe from a vegan website too. However, the plan changed as soon as I walked into the kitchen. Instead of pulling the flour, the butter, the baking soda and all, I decided to use the store bought pancake mix I had. I looked up the box and voila, it had a recipe for strawberry shortcake. Instead of strawberries, I used mangoes :) and I didn't even need a measuring cup.

Ingredients:

Bisquick Pancake Mix
Mango pulp
Ripe Mango - cut into thin slices

Procedure:

You can bake the cake as per the instructions on the box but this is what I did.

Preheat the oven to 400 degrees
Sift the pancake mix and mix just enough mango pulp into it so that the end consistency is smooth but not runny.

Grease a bread pan or a cake pan and pour the batter in and bake for 12 to 15 minutes. If you stick a toothpick in it should come out dry. Then you know its done. Cool it on a cooling rack.

Meanwhile for the sauce: Heat a thick bottomed sauce pan and add the cut mango pieces and 1/2 cup of mango pulp to it. Let it come to a boil. Stir in between. Turn the heat off.

In a dessert plate, arrange a cut piece of cake and pour 2 to 3 tablespoons of the sauce with mango pieces on top.

You can also add whipped cream or serve the warm cake with sauce and cold mango sorbet.