Spoil & Treat Mum this MOTHER’S DAY

This decadent chocolate cake with buttercream icing is sure to impress Mum this Mother’s Day!

SERVES: 8 | PREPARATION TIME: 40 MINS | COOKING TIME: 45 MINS INGREDIENTS

125g 3 tbs butter baking cocoa 1 cup water 130g CSR Caster Sugar 85g CSR Muscovado Sugar 1 small pinch fine salt 2 eggs, lightly beaten 250g White Wings Self-raising Flour ½ tsp bicarb soda

DECORATION 2 x 250g packs CSR Chocolate Buttercream Icing Mix 300g butter, softened 6 tsp cold water ¼ cup halved chocolate malt balls

1. Preheat oven to 170°C. Grease and line a 22cm round cake tin. 2. In a saucepan, combine the butter, cocoa, water and sugars. Bring to the boil and stir until combined. Remove from the heat and allow to cool. 3. Whisk flour, eggs, salt and bicarb soda into the cocoa mixture to form a smooth batter. Pour into the lined cake tin and bake for 45 mins. Remove from the oven and allow to cool. 4. In a large bowl, whip the butter until soft and fluffy. Add both packs of Buttercream Icing Mix and water, continuing to beat until smooth. 5. Remove the baking paper from the cake and cut in half across the centre using a sharp bread knife. 6. To assemble, place one layer of cake on a stand and spread one third of the icing mixture on to the cake. Lay the second half of cake on top and spread the remaining icing onto the top and sides of the cake. Decorate with the halved chocolate malt balls.