to prepare Milk Chocolate Fudge Cake

  • 175g (6 oz) Stork with Butter
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self-raising flour, sieved together with 1 teaspoon baking powder
  • 3 eggs, medium
  • 3 tablespoons cocoa, blended with 3 tablespoons hot water and cooled
  • 55g (2 oz) white chocolate chips

Fudge Icing:
  • 55g (2 oz) Stork with Butter
  • 2-3 dessertspoons milk
  • 200g (7 oz) icing sugar, sieved
  • 2 tablespoons cocoa powder
  • Chocolate cake decorations to finish

How to Make

1.To make cake, place all the cake ingredients apart form the chocolate chips in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).

2.Place the mixture in two 20cm (8 inch) cake tins, previously bottom lined with greaseproof paper and brushed with oil. Sprinkle with chocolate chips.

3.Bake on the middle shelf of a preheated  moderate oven 180° C, 160° C fan oven, Gas mark 4 for 25-30 minutes.

4.Turn out and cool on a wire tray.

5.Icing: place all icing ingredients together in a bowl and beat together until smooth.

6.Sandwich cakes together with some of the icing and spread remaining icing over the cake with a palette knife. Decorate with your choice of chocolate decorations enjoy.

Temperature: 180 oC
Baking time: 30 min
Serves: 12

Nutritional Information per serving

  • Each serving contains: Percentage per serving*
  • Energy1526kJ/365kcal18%
  • Fat18.5g26%
  • Saturates5.8g29%
  • Sugars17.3g19%
  • Salt0.9g15%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

Cakes, Mother', s Day

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