| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Australian | Australian, Kid’s cooki | 1 | Servings |
INGREDIENTS
| 1 | c | Self-rising flour |
| 2/3 | c | Caster sugar |
| 250 | g | Milk melts |
| 125 | g | Butter |
| 1/3 | c | Baking cocoa |
| 1/2 | c | Boiling water |
| 3 | Eggs | |
| 100 | g | Butter; chopped |
| 125 | g | Cooking chocolate; melted |
| 1 | c | Icing sugar |
| 2 | ts | Hot water |
| Rolos; kit kat, smarties, violet crumble, to decorate | ||
| Jelly tots; to decorate |
INSTRUCTIONS
ICING Grease and line a 19cm square cake pan with non-stick baking paper. Sift flour into a large bowl; stir in sugar. Melt chocolate and butter in a medium pan, over low heat; stir until combined. Remove from heat; cool slightly. Combine baking cocoa and water, mix well. Add to chocolate mixture with eggs. Using a whisk, mix until smooth. Add to dry ingredients and whisk until well combined. Pour into prepared pan. Cook in moderate oven, 180C, for 40 to 50 minutes, or until cooked when tested with a skewer. Allow to cool 10 minutes in pan before turning out on wire rack. ICING: Beat butter and melted chocolate until well combined. Add icing sugar; mix well. Add hot water if necessary, to form a spreading consistency. Spread icing over top and sides of cake; decorate with sweets, as pictured. Arrange candles over cake if desired. Recipe by: Australian Women's Weekly. Posted to MC-Recipe Digest by Ray Milbrandt <[email protected]> on Feb 19, 1998
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