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Chocolate Butterfly Cakes

Chocolate Butterfly Cakes
20 Mins
Prep time
15 Mins
Cooking time
Serves 12

What you need

  • 1 cup caster sugar
  • 1 cup SR flour
  • 1/3 cup milk
  • 125g butter, melted
  • Few drops vanilla
  • ¼ cup CADBURY Bourneville Cocoa
  • 2 eggs
  • 250mls PHILADELPHIA Cream for Desserts, double cream alternative
  • Icing sugar, for dusting

How to make it

  1. COMBINE the sugar, flour, milk, butter, vanilla, cocoa and eggs in a bowl and beat with an electric mixer for 2-3 minutes. Spoon the mixture into 12 paper lined muffin cups.
  2. BAKE in a moderate oven 180°C for 12-15 minutes or until cooked. Cool on a wire rack.
  3. CUT a shallow, inverted cone-shaped piece from the top of each cake. Cut each piece in half to form wings. Spoon PHILLY onto the top of each cake, replace the 2 "wings", and dust with icing sugar. Serve immediately.
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