Thursday, 22 March 2012

Frosted white chocolate Easter cake

250g butter,plus extra for greasing
140g white chocolate,broken into pieces
250ml milk
1tsp vanilla extract
250g self-raising flour
1/4tsp bicarbonate of soda
300g caster sugar
2 large eggs,beaten
For the frosting
300g philadelphia cheese
85g butter,softened
100g icing sugar
mini eggs to decorate

Heat oven to 160c,fan 140c,gas 3.Grease deep 23cm cake tin and line the base with greaseproof paper.Place the butter,white chocolate,milk and vinilla extract in a small saucepan,then heat gently,stirring,until melted.Combine the flour,bicarb and sugar into a bowl with a pinch of salt,then stir in the melted ingredients and eggs until smooth.Pour into the cake tin.Cook for 1hour until golden and swewer inserted into centre comes out clean.Cool in the tin.To make the frosting,beat together the philadelphia,butter and icing sugar until smooth.Spread over cake,then decorate with the mini eggs.

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