Name Butterscotch Fudge Cake


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* 4oz (100g) Cadbury's Bournville chocolate
* 2 fl oz (60ml) sunflower oil
* 64 fl oz (180ml) water
* 4oz (100g) margarine
* 8oz (225g) caster sugar
* 10oz (300g) self raising flour
* 2 eggs
* 4 fl oz (120ml) milk
* 1/2 teaspoon bicarbonate of soda

For the frosting:
* 4oz (100g) butter
* 4oz (100g) soft brown sugar
* 3 tablespoons milk
* 1 teaspoon vanilla essence
* 12oz (350g) icing sugar, sieved
* Cocoa powder for sprinkling

1. Break the chocolate into a bowl, add the oil, water and margarine and heat on full power for 4 minutes, stirring after every minute. Beat in the remaining cake ingredients until the mixture is smooth. Turn it into an 8 inch (20cm) base-lined souffle dish and cook on low power for about 20 minutes, until the cake is cooked and well risen.
2. Leave to stand in the dish for 10 minutes, before turning out on to a wire rack to cool completely.
3. For the frosting, put the butter into a microproof bowl with the sugar and cook on full power for 3 minutes, stirring well after every minute. Stir in the milk and vanilla essence, then microwave on full power for 1 minute. Beat in the icing sugar and continue beaitng hard until cooled and thickened.
4. Split the cooled cake in half and sandwich the halves together with a layer of frosting, then cover the cake completely with the remaining frosting, swirling it with the blade of a knife. Dust the top lightly with cocoa powder when set.

Power Levels: Full and Low
Cooking Time: 24 Minutes
Serves: 8-10

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