SERVES 20 PREP 20 minutes
250g butter, at room temperature 3 cups CSR icing sugar
2 tablespoons milk
1/3 cup cocoa powder, sifted
4 x 565g packets chocolate mud cakes ½ cup chocolate hazelnut spread 50g chocolate-coated pretzels
8 Tim Tams
30g milk chocolate bar, broken Ice-cream wafer sticks, to serve
1 To make buttercream, using an electric mixer, beat butter in a large bowl until pale. Gradually sift in half the icing sugar, beating until pale and creamy. Beat in milk. Gradually sift in remaining icing sugar and cocoa powder, beating until well combined.
2 Remove icing from chocolate mud cakes; discard icing. Using a large serrated knife, level tops of cakes to sit flat.
3 Stack cakes on a cake board, spreading between each with some buttercream. Reserve 1 tablespoon of buttercream; spread the top and side of cake with remaining buttercream.
4 Spread chocolate hazelnut spread over top of cake. Use a little remaining buttercream to press pretzels around edge at top and base. Position Tim Tams around edge at base.
5 Decorate cake with broken chocolate bar and ice-cream wafer sticks.