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Chocolate Crunch Cake

Serves 12

Ingredients

  • 125g Australian butter
  • 2/3 cup caster sugar
  • 2 eggs
  • 2 cups self raising flour
  • 2 tablespoons cocoa
  • 1/2 cup Australian milk
  • 30g Australian butter, extra
  • 2 tablespoons brown sugar
  • 5 tablespoons desiccated coconut
Download Recipe (PDF)

Method

  1. Cream butter and sugar until light and fluffy. Gradually beat in eggs. Add sifted flour and cocoa alternately with milk. Pour mixture into a buttered and lined 20cm cake tin. Rub extra butter into combined brown sugar and coconut. Sprinkle over cake batter and bake at 180C for 50-55 minutes.

Tips / Handy Hints

Prepare cake and topping as above. Sprinkle topping into base of 21cm microwave safe ring pan. Cook on High for 2 minutes. Pour cake mixture over topping. Place on a rack and cook on high for 6 minutes. Stand directly on bench for 1 minute before turning out.

Nutritional Information

Nutrients per serve:
Energy (kj) 975
Protein (g) 5
Fat, Total (g) 14
Carbohydrates (g) 21
Sodium (mg) 0
Calcium (mg) 29
Iron (mg) 0

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