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Janet
Ingredients
- 2 1/4 cups self-raising flour
- 1 3/4 cups castor sugar
- 1 teaspoon baking soda
- 1/2 cup cocoa
- 150 g butter
- 1 cup water
- 1 teas vanilla
- 3 eggs
- Ripple
- 250 g cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup sugar
- 1 tablespoon cornflour
- 1 egg
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Method
Preheat oven to 180 C
Sift dry ingreds into large bowl. Add softened butter, water and vanilla. Beat on med speed for 3 mins. Pour half mixture into prepared pan. Beat ripple ingredients together until smooth and creamy.
Put ripple layer on top – I dot it over, then try to spread it as evenly as possible. I then do the same with the rest of the chocolate mixture, trying to make sure none of the white layer is showing.
Bake for 40 – 50 mins. Leave in tin until cold. Ice with ganache or chocolate icing, or sprinkle with icing sugar.
