Milk Chocolate Chip Cake Recipe

90 g

1/3 cup

2

1/2 teaspoon

60 g

1/2 cup

1 1/4 cups

Milk Chocolate Icing

100 g

1/4 cup

30 g

2 teaspoons

Unsalted butter

Caster sugar

Eggs, lightly beaten

Imitation vanilla essence

Milk chocolate, coarsely chopped

Milk chocolate bits

Self-raising flour

Milk chocolate, coarsely chopped

Cream

Unsalted butter

Icing sugar

• Preheat oven to moderate 180^oC. Brush a deep, 20cm ring tin with melted butter or oil. Line base with paper, grease the paper.
• Coat base and side evenly with flour, shake off excess.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
• Place chocolate in a glass bowl. Stir over barely simmering water until melted, remove from heat. Transfer butter mixture to large mixing bowl, add chocolate and Choc Bits.
• Using a metal spoon, fold in sifted flour.
• Stir until just combined and the mixture is almost smooth.
• Spoon mixture evenly into prepared tin, smooth surface.
• Bake for 35 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave cake in the tin 10 minutes before turning onto wire rack to cool.
• To make Milk Chocolate Icing. Combine chocolate, cream, butter and sifted icing sugar in a small pan. Stir over low heat until chocolate and butter have melted and mixture is smooth, remove from heat. Cool.
• Pour icing over cake. Top with extra Choc Bits.