Chocolate-glazed angelfood cake

Fairlady
10 servings
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Dairy

By Food24 November 03 2009
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Ingredients (10)

250.00 g butter
250.00 g castor sugar
4.00 eggs — large
5.00 ml vanilla — essence
375.00 g flour — cake
10.00 ml Baking powder
2.00 ml salt
250.00 ml milk
400.00 g chocolate — melted
chocolate — Easter eggs
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Method:

Cream butter until soft and fluffy. Gradually add castor sugar and beat for 10 minutes, or until light and creamy.
Add eggs, one at a time, beating for 1 minute after each addition. Stir in vanilla essence.
Sift flour, baking powder and salt into a bowl. Add milk and flour mixture alternately to butter mixture.
Pour into a well-greased 25 cm diameter ring pan and bake at 160 ºC until golden brown, or until a skewer, inserted in the centre, comes out clean.
Remove cake from oven. Turn out on a wire rack and allow to cool.
Pour melted chocolate over and leave until set.
Pile Easter egg selection on top of cake as decoration.



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