1 : Place butter and CSR Caster Sugar in a bowl and beat on medium speed for 5 mins until creamy. Add eggs and beat well. 2 : Stir in sifted flour and milk and divide mixture into three portions. 3 : Place Nestle Choc Melts in the top section of a double saucepan, stir over simmering water until melted and mix evenly into 1/3 of the cake mixture. 4 : Mix green food colouring into 1/3 of the mixture and leave the remaining plain. 5 : Spoon mixtures into greased and paper lined 23x32cm Christmas tree shaped cake pan and bake at 180oC for 35 mins. Allow cake to stand in pan for 5 mins before turning out onto a wire rack to cool. 6 : Place Nestle White Melts and copha in the top section of a double saucepan and stir over simmering water until dissolved. 7 : Add sifted CSR Soft Icing Mixture, beat until smooth and spread over the top of cake. Decorate with glace cherry halves and silver dragees.
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