Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chocolate rice pinkblanket layer cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Chocolate Rice Pinkblanket Layer Cake is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chocolate Rice Pinkblanket Layer Cake is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:
- Make ready 500 g butter
- Prepare 250 g cream cheese
- Make ready 240 g castor sugar/fine sugar
- Take 220 g flour/superfine flour
- Take 50 g coconut milk powder
- Take 50 g Malted Drink Powder (Horlicks)
- Make ready 10 eggs
- Take 1 small can condensed milk
- Get 1 tbsp Ovalette (if u dont hv ovalette, skip)
- Make ready 1 tsp vanilla essence
- Take 1 tsp lemon essence
- Make ready Red colouring
- Make ready Chocolate Rice
Chocolate Rice Cakes are made with delicious grains you'll love. I found Quaker Chocolate Rice Cakes to have true dark chocolate flavor. Considering the low calorie count, I was. Lightly coat the paper circles with butter.
Steps to make Chocolate Rice Pinkblanket Layer Cake:
- Prepare ingredients. In a mixing bowl, Cream butter, cream cheese, sugar & Ovalette until pale & fluffy. Add egg one by one, keep beating until well combined. On medium speed, whisk in condensed milk, coconut milk powder & malted drink powder. Still on medium speed, add flour in two batches. Mix gently until well combined.
- Divide batter evenly into 3 portions. A, B & C. A & B - plain with chocolate rice. C- red food colouring & strawberry essence (opt)
- Scoop plain batter (A) for the first layer. The first layer is baked using both down & upper heat of the oven for 7mins (depending on your oven).
- Bake The rest of the layers after the first one using only the upper heat of the oven. Bake A in few layers until finish. Then, layer Batter C (red) until finish, followed by B. Before putting another layer, lightly press each layer with cake presser (see pic). Brush each layer with butter or jam to glue the layers together (didnt do this time). Bake last layer for 10mins, then cover cake pan with foil and bake again for another 10mins.
- Allow cake to cool completely, preferably few hours or overnight before cutting. Keep well in the fridge. Wrap in baking paper & Store in airtight container. When serving, Cut only the amount needed and leave that portion at room temperature before serving.
Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Chocolate covered rice cakes pictured against a painted wood background. Close up of chocolate rice krispie cakes in pink and white cup cake cases with sugar coated eggs on top on a black slate background. Ideal for an on-the-go snack or a guilt-free dessert.
So that is going to wrap this up with this exceptional food chocolate rice pinkblanket layer cake recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
