Name: Frosted white chocolate Easter cake
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: 250g butter , plus a little extra for greasing -; 140g white chocolate , broken into pieces -; 250ml milk -; 1 tsp vanilla extract -; 250g self-raising flour -; ¼ tsp bicarbonate of soda -; 300g caster sugar -; 2 large eggs , lightly beaten -; 300g tub Philadelphia cheese -; 85g butter , softened -; 100g icing sugar , sifted -; mini eggs , to decorate (or use 50g/2oz chopped hazelnuts) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Frosted white chocolate Easter cake

1. 250g butter , plus a little extra for greasing -

2. 140g white chocolate , broken into pieces -

3. 250ml milk -

4. 1 tsp vanilla extract -

5. 250g self-raising flour -

6. ¼ tsp bicarbonate of soda -

7. 300g caster sugar -

8. 2 large eggs , lightly beaten -

9. 300g tub Philadelphia cheese -

10. 85g butter , softened -

11. 100g icing sugar , sifted -

12. mini eggs , to decorate (or use 50g/2oz chopped hazelnuts) -

How to cook deliciously - Frosted white chocolate Easter cake

1. Stage

Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.

2. Stage

To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.