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Cream Cheese Rippled Chocolate Cake
Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Cake Recipes,Chocolate Recipes,Recipes | No Comments
Janet
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.
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