Cake
1 1/4 Cup Pure Cane Sugar
1/2 Cup Butter
1 Cup Milk
2 Eggs, Slightly beaten
2 tsp Pure Vanilla extract
3/4 Cup Cocoa
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
Preheat oven to 340*F
Cream butter in bowl, add boiling water and stir until melted. Add Sugar stir until dissolved then add Eggs, Milk & Vanilla extract. Mix well.
Combine all other dry ingredients and add to mixture and mix well. Don't worry if batter mix is really thin! ( Just do not use the spring-form pans)
Pour batter into two lined and greased 9"x9" cake pans and bake at 340*F for 25-30 mins.
Leave to cool on rack for at least half an hour! ( then cool in fridge for around one hour before decorating)
Chocolate Frosting ( French silk frosting)
1 Cup Pure Cane Sugar
2 Tbsp Pure Vanilla extract
4 eggs
4 x 28g melted unsweetened Bakers chocolate squares
2 Tbsp Cocoa
Mix the first three ingredients together and stir well
Next add-
4 x 28g melted unsweetened Bakers chocolate squares ( 120g cooking chocolate)
2 Tbsp Cocoa...& Mix well
Then add your 4 Eggs ...added one at a time, Beat for 5 Min's after each egg on high speed using an electric whisk or stand mixer with whisk attachment.
Chill frosting for at least an hour before frosting..if it becomes to firm just wait a few minutes it will soften again.
Decorating your cake
- You will need a large bag of reece's pieces ( can also use smarties or m&ms) and around 10, 4 finger kitkats
Assemble your cake together putting frosting in the middle ( I put a lot in the middle to give it some height) and frost all over the cake using a spatula. Don't worry how it looks its going to be covered anyway! just place kitkats around the sides of the cake use more frosting as glue..the tie a ribbon around to secure them in place. pour your reeces over the top..& your done!! chill for at least one hour
Enjoy
