Ingredients
to prepare Milk Chocolate Fudge Cake
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)
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