| 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 <ray@wcis.net.au> on Feb 19,
1998
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