INGREDIENTS
250g butter, plus a little extra for greasing
140g white chocolate , broken into pieces
250ml milk
1 tsp vanilla extract
250g self-raising flour
ΒΌ tsp bicarbonate of soda
300g caster sugar
2 large eggs, lightly beaten
FOR THE FROSTING
300g tub Philadelphia cream cheese
85g butter, softened
100g icing sugar, sifted
mini eggs, to decorate
1.Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line with greaseproof paper.
2.Place the butter, white chocolate, milk and vanilla extract in a small saucepan, heat gently, stirring, until melted.
3.Mix flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth.
4.Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. 5.Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
6.To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over cake, decorate with mini eggs. nom nom nom enjoy tumbsup.gif
Looks real good but the measurements throw me off, lol.