Milk Chocolate Fudge Cake
Cooking time30 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 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
- 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
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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).
- Place the mixture in two 20cm (8 inch) cake tins, previously bottom lined with greaseproof paper and brushed with oil. Sprinkle with chocolate chips.
- Bake on the middle shelf of a preheated moderate oven 180° C, 160° C fan oven, Gas mark 4 for 25-30 minutes.
- Turn out and cool on a wire tray.
- Icing: place all icing ingredients together in a bowl and beat together until smooth.
- 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.
