Decadence at its best, this lusciously rich chocolate cake promises an absolute taste sensation!
What you need
- 3 cups plain flour
- 3/4 cup cocoa
- 1-1/2 teaspoon bicarbonate of soda
- 1-1/2 cups KRAFT* Miracle Whip
- 1-1/2 cups sugar
- 1-1/4 cups water
- 1 teaspoon vanilla essenceChocolate frosting
- 250g block PHILADELPHIA Cream Cheese, softened
- 100g TOBLERONE* Dark Chocolate, melted
- 2 cups icing sugar, sifted
How to make it
Combine sifted flour, cocoa and bicarbonate of soda with the Miracle Whip*, sugar, water and vanilla in a bowl until well mixed.
Pour mixture into 2 lightly greased and paper-lined 20 - 22cm pans. Bake at 180°C oven for 1 hour, or until a skewer inserted in centre comes out clean. Cool cakes in pans for 10 minutes before removing and placing on a wire rack.
Combine Philly*, melted chocolate and sifted icing sugar in a bowl until smooth. Spread some frosting over one cooled cake and place other cake on top. Spread remaining frosting over top and sides of cake. Serve.
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on HIGH for 30 seconds per 250g.