Flower cakes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 280g packet golden sponge cake mix | |
| 2 | tablespoons | Pure cocoa |
| 2 | Eggs | |
| ⅔ | cup | Water |
| 300 | millilitres | Thickened cream |
| ½ | cup | Sweetened condensed milk |
| 90 | grams | Cooking chocolate; melted |
| 200 | grams | Allens freckles |
| 1 | 40grams Allens jelly tots | |
Directions
Line 2 x 12 -hole deep patty pans with paper patty cases.
Combine sponge cake mix and pure cocoa. Make sponge cake according to instructions on packet using eggs and water. Spoon mixture into prepared pans.
Cook in moderate oven, 180C, for about 12 minutes, or until cooked when tested. Turn out onto wire rack to cool. Cut out centre of cakes.
Combine cream, condensed milk and cooled chocolate in a small bowl. Beat until thick. Spoon mixture into centre of cakes.
Arrange freckles around centre of cakes to form petals. Use jelly tots as flower centres.
Recipe by: Australian Women's Weekly.
Posted to MC-Recipe Digest by Ray Milbrandt <ray@...> on Feb 19, 1998