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Quick-mix Caramilk cake recipe
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Prep Time:
150 minutes
Cook Time:
75 minutes
Total Time:
225 minutes
Introducing the ultimate Caramilk cake - simple, delicious, and loaded with Australia's favorite chocolate. Irresistible!
Ingredients:
  • 250g butter, chopped
  • 155g (3/4 cup) caster sugar
  • 155g (3/4 cup) brown sugar
  • 360.00g pkt Caramilk chocolate, coarsely chopped
  • 185ml (3/4 cup) milk
  • 2 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 80ml (1/3 cup) thickened cream
Instructions:
  • Preheat the oven to 160C (140C fan forced) and generously grease a 22cm round cake pan, lining the base with baking paper.
  • In a large saucepan, melt together the butter, caster sugar, brown sugar, chocolate, and milk over low heat. Remove from heat once melted, then stir until smooth. Allow to cool until just warm before using.
  • Combine the egg with a whisk. Sift plain and self-raising flour over the mixture, then gently fold until just combined. Pour into the prepared pan.
  • Bake for 1 hour 15 minutes until the cake springs back when lightly touched in the center. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • For the topping, combine the chocolate and cream in a microwave-safe bowl. Microwave on High for 1 minute to soften the chocolate. Stir until smooth. Chill in the fridge for 2 hours, stirring occasionally, until the mixture is spreadable.
  • Evenly coat the cake with the topping.

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