- Cook Time: 10 mins
- Serving: 10 Persons
Nutrition facts (per portion)
- Calories: 770
- Carbohydrate Content: 76g
- Fat Content: 50g
- Fiber Content: 1g
- Protein Content: 7g
- Saturated Fat Content: 29g
- Sodium Content: 1.04g
- Sugar Content: 58g
Frosted white chocolate Easter cake Recipe
Frosted white chocolate Easter cake is a Easter baking recipe for 10 people, takes only 20 mins; recipe has butter, white chocolate and milk.
Ingredients
- Egg - 2 large eggs, lightly beaten
- Milk - 250ml milk
- Butter - 250g butter, plus a little extra for greasing
- Caster Sugar - 300g caster sugar
- Bicarbonate Of Soda - 1/4 tsp bicarbonate of soda
- Self Raising Flour - 250g self-raising flour
- Vanilla Extract - 1 tsp vanilla extract
- Icing Sugar - 100g icing sugar, sifted
- Philadelphia Cheese - 300g tub Philadelphia cheese
- White Chocolate - 140g white chocolate, broken into pieces
Instructions
- Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
- To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.