Crispy Milk Chocolate Cake
I have taken this scrumptious recipe from an old Echo Perfect Baking booklet. While I never [ever!] use marge, I do love this recipe, using butter of course. These old baking booklets are full of little gems and this is one of them. I used chopped roasted hazelnuts, cause that what I had in the cupboard.
You will need an 8 inch spring form cake tin, greased and lined. Pre heat your fan oven to 160C
4 oz softened butter
4 oz caster sugar
2 large eggs
7 oz SR flour
1 oz cocoa
5 tablespoonfuls evaporated milk
5 tablespoonfuls water
In a mixing bowl, cream together the butter and sugar, beat in the eggs a little at a time then fold in the flour and cocoa [that you have sieved together] and tip into your prepared tin and bake for about 45-50 mins. Cool on a rack, Meanwhile….
4 oz milk chocolate
2-3 oz raisins
2 oz toasted almonds roughly chopped or hazelnuts.
Melt the chocolate in a small basin over some hot water, then when it has cooled a little, mix in the fruit and nuts. Spread over the top of the lovely milky chocolate cake.
Enjoy! I cannot tell you how delish it is!!
Note: You can add some halved cherries to the topping too, if you wish. Place after you have spread over the topping.