It was like all my christmases had come at once when this book of biblical proportions arrived on my doorstep. And honestly, I'm not exaggerating, it is the size of my bible! 888 pages! I had been out for the morning and came home with cranky little ones, so opening up the big box to find this book made my afternoon....it made my week actually.
Penguin kindly sent me one of their latest releases, CWA Classics to review here on my little blog. And it's no secret that I love CWA recipes and use my CWA book regularly. It's my go-book for recipes with basic ingredients, fool proof baking and old fashioned recipes. Inside the book you'll find soups, stews, main meals, cakes, slices, jams, preserves, biscuits and pies. Is that enough for you? This book just takes the CWA cookbook to a whole new level with photos of almost every recipe and beautifully styled photos at that. It is just a beautiful book that you'll want to keep and use everyday.

I flicked through the book (already so impressed) and then got to the dessert and baking sections. It does not disappoint ladies. We are talking almost 400 pages of sweet recipes. My kind of book. But from the CWA ladies who are known for their perfect sponges and cakes - I would expect no less. From old favourites to some new ones I hadn't heard of like malteser cake. And I just love how each recipe mentions the name of the contributor and where they come from in Australia. And some include a little story behind the recipe. A personal touch for such a big book.
I decided to give the never fail chocolate cake a whirl and it did not disappoint. In fact I'm going to rename it the 'never stop eating it' chocolate cake! I just kept going back for more. It is a rich and delicious chocolate sponge and didn't last long. I've never added coffee or alcohol to my sponge cake before but it makes for a beautiful and rich cake.

Never Fail Chocolate Cake
2 cups self-raising flour
2 tablespoons cocoa
2 cups sugar
2 tablespoons instant coffee
4 eggs
1/2 cup Brandavino (or brandy, sherry, port, marsala -
read this)
180 g butter or margarine, melted
dash of vanilla essence
MAKES 1 LARGE OR 2 SMALL CAKES (SERVES 12–16)
Preheat oven to 180°C. Grease one 23-cm cake tin or two smaller tins. Sift flour and cocoa into a bowl and combine with all other ingredients. Pour into prepared tin/s and bake for 45 minutes.Serve plain or iced.
So if you love baking, if you love your grandma's cooking, if you are a proud australian cook, if you are new to cooking, if you need a present for someone who loves to cook - then this is your book. And the best bit? $49.95 is the recommended retail price. Considering how much you pay for fancy cookbooks these days, this one should definitely be coming to live at your house or on your present list. I'm already thinking that Christmas is sorted for all the special ladies I know.

And expect to see me make a lot of recipes from this book in future. It's a winner. Thanks to Penguin for so kindly sending a copy to live at my house. It's a wonderful book and a credit to each and every lady who contributed a recipe and the beautiful photos and styling of the book.