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Ingredients

  • 340g softened butter
  • 265g caster sugar
  • 3 eggs, beaten
  • 135ml milk
  • 1.5 tsp vanilla essence/extract
  • 340g self-raising flour

for the icing:

  • 150g chocolate (milk or dark)
  • 70ml double cream

decorations:

  • 30g dessicated coconut or smarties or mini eggs etc

Method

  • STEP 1
    Preheat the oven to 170C. Grease and line a large baking tray (approx 22*33cm).
  • STEP 2
    Beat the sugar and butter together until thick and creamy.
  • STEP 3
    Add the eggs a little at a time. Stir in the milk and vanilla extract.
  • STEP 4
    Fold the flour in gently. Do not beat.
  • STEP 5
    Pour the mixture into the baking tray and smooth the top with a knife.
  • STEP 6
    Bake for 25-30 minutes, until golden brown. Take out of the oven and allow to cool.
  • STEP 7
    Melt the chocolate over a bowl of hot water and add the cream a little at a time, stirring well. Pour over the cake and spread evenly, covering the whole cake.
  • STEP 8
    When the chocolate topping is cool, but not quite set, decorate with coconut, smarties, mini eggs or whatever else! If you use smarties or mini eggs, it's a good idea to arrange them in lines so that it will be easy to cut the cake into squares.
  • STEP 9
    When you are ready, cut into 24 squares and transfer to a serving plate.
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