Strawberry and Honeycomb Cheesecake with Crunchie Bits
An extra-special cheesecake that’s sure to get repeat orders from customers.
Millionaires Chocolate Cake with Crunchie Bits
Desserts
Prep: 20 minutes
Cook: 4 hours 25 minutes
12 Servings
Ingredients
200g self raising flour
30g Bournville Cocoa
1 tsp baking powder
225g baking spread
225g caster sugar
4 eggs, beaten
100g Cadbury Crunchie Bits
110g butter, softened
220g icing sugar
90g dulce de leche (caramel condensed milk)
Cadbury Crunchie Inclusions
Method
- Grease and base line two 20 cm (8 in) sandwich tins. Preheat oven to 160 °C fan, 180 °C conventional, gas mark 6.
- For the cake: Sift together the flour, cocoa and baking powder. In a separate bowl, beat together baking spread and sugar until pale and fluffy. Add the eggs, a little at a time, whisking well and then fold in the sifted ingredients. Finally, gently stir in the Crunchie Bits.
- Divide the mixture between the two tins and level the surface. Bake for about 25 minutes or until springy to the touch. Loosen the edges with a palette knife, and leave to cool in the tins for a few minutes before turning out onto a cooling rack.
- For the icing: Whilst the cake is cooling make the icing. Put the butter into a bowl and beat well then gradually beat in the icing sugar, followed by the dulce de leche. Use half the icing to sandwich the cakes together and the remaining half to decorate the top. Scatter the remaining.
