How to make it

  • Cake: Line the bottom and sides of an 8 inch ring with non stick baking paper. If you have one that removes the base, use that as this cake is inclined to stick. Heat oven moderately hot.
  • Sift the SR flour and the bicarb soda together and set aside.
  • In a large bowl sift together the sugar and the cocoa, add the softened butter and mix well.
  • Add half a cup of boiling water and mix well to dissolve the sugar and cocoa. Beat in the 2 eggs. Add half the flour and mix, then add the remaining flour. When well combined, add another half cup of hot water, mix well and lastly add half a tspn of vanilla or rum. (this is a very wet mixture)
  • Pour into the lined tin and cook for 20 mins to 30 mins. Test with a skewer. Allow to cool in the tin and remove very carefully .
  • Cheese filling:
  • Beat together the cheese and condensed milk until smooth.
  • Add the cream, lemon juice and blended gelatin and beat until well thickened. Allow to set in the fridge overnight.
  • Next day, cut the cake in half, spread cheese filling over cut portion and replace top layer.
  • Garnish as desired.
  • Cake must be refrigerated when complete.

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