Marbled cake

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By Food24 November 03 2009
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Ingredients (11)

CAKE
500.00 g cake mix — vanilla
90.00 g instant pudding — caramel
25.00 ml oil
250.00 ml milk
3.00 eggs
LAYER MIXTURE
125.00 ml tennis biscuits — crushed
100.00 g brown sugar
10.00 ml cinnamon — ground
25.00 ml butter — melted
ICING
200.00 g icing sugar
35.00 ml milk
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Method:

Preheat the oven to 190 ºC (375 ºF). Grease a 26 cm ring tin. Place all the ingredients for the cake in a mixing bowl and beat for 5-6 minutes. Spoon a third of the batter into the prepared tin. Combine all the ingredients for the layer mixture and sprinkle half of the mixture on top of the batter in the tin. Spoon another third of the batter into the tin and sprinkle the remaining biscuit mixture on top. Spoon the remaining batter into the tin and spread evenly. Bake for about 30-40 minutes or until a testing skewer comes out clean. Allow the cake to cool in the tin before turning out on a wire rack. Blend the icing sugar and milk together and dribble it over the cake. Leave to harden before serving.
Makes a medium cake.



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