Milo Choc-Cream Cake - from Cassie

For all you Milo and Choc-aholics get ready for a real treat. This quick and easy cake is made in a food processor. It is important to have eggs, milk and butter at room temperature. It can be made with an electric mixer but not a blender. To do this, put the milk and butter in the microwave for a few seconds. Make sure you don't melt the butter though. To add a bit more flavour to the cake, you can add two tablespoons of Grand Marnier to the cream, if desired.

Ingredients:

  • 180gm (6.3 ounces) of butter
  • One cup of castor sugar (fine granulated sugar)
  • 3 eggs
  • 1 ½ cups of self-raising flour
  • ¼ cup of cornstarch
  • ¼ cup of Milo
  • ¾ cup of milk
  • Extra Milo for dusting
  • One cup of chocolate dessert topping
  • One cup of cream

Method:

  1. Preheat your oven to 180 C (350 F)
  2. Grease a 22cm round cake tin with butter and line the base with baking paper.
  3. Combine the butter, sugar and eggs in a food processor and process for a few seconds until it is smooth.
  4. Add the flour, cornstarch, Milo and milk and process until the mixture is smooth.
  5. Spread into prepared pan, bake for 40 minutes or until it is firm in the centre.
  6. Stand it for five minutes before turning it onto a wire rack to cool.
  7. Whisk the cream until stiff peaks form. Split the cake in half and spread the bottom half with the cream. Place canned sliced peaches or any other type of sliced fruit on the cream centre. Place the other cake half on top.
  8. Dust the top with Milo and serve, cut into wedges and drizzled with chocolate topping.
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