CHOCOLATE SLICE WITH BUTTERSCOTCH TOPPING
Recipes Home | Back
|
Cakes, Muffins and Cookies - Cake Premixes |
||||||||||||||||||||||||||||||
| Recipe No: R200e | ||||||||||||||||||||||||||||||
| USING PETTINA CAKE MIX | ||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||
| Method: | 1. Place ingredients in mixing bowl in above order. 2. Blend for approximately 1 minute on slow speed. 3. Scrape down. 4. Beat on second speed for 6 minutes. 5. Line standard baking tray with shortcrust and spread thinly with raspberry jam. 6. Top with the prepared cake batter and smooth off. 7. Using a plain tube, pipe Butterscotch Filling using Recipe 526g through the cake batter. 8. Oven temperature 190°C (374°F). 9. Drizzle with CHOCKEX SUPREME and cut in fingers. |
|||||||||||||||||||||||||||||
| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||||||||