McDougalls self raising flour
Preparation & Storage
- Heart Shaped Chocolate CakeMakes: 2 mini sandwich cakesCake:40g McDougalls Self Raising Flour10g cocoa50g caster sugar50g butter1 medium egg - beaten15ml (1 Tbsp) milkFilling:25g butter - softened25g icing sugar - sieved5g cocoa - sievedPreheat fan oven to 160°C, conventional 180°C, Gas Mark 4. Grease and line 4 mini heart shaped tins. Sift together flour and cocoa into a bowl, put to one side. In another bowl, cream sugar and butter together. Gradually and egg to the mixture with a little of the flour. Gently add the remainder of the flour and the milk until all the ingredients are combined. Turn into prepared tins and level the surface. Bake for 20 - 25 minutes until firm to the touch. Cool in the tins for 5 minutes, then turn out and cool fully on a wire rack. Beat filling ingredients together and use to sandwich cakes. Dust top with icing sugar and cocoa and decorate with a strawberry.Topping:icing sugar, cocoa and few strawberries
Store in a cool, dry place
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