3/4 Cup CSR Caster Sugar
2 Cups Self Raising Flour
2/3 Cups Milk
60g Nestle Choc Melts
1 Tablespoons Green Food Colouring
375g Nestle White Melts
1 Cups CSR Soft Icing Mixture
6 Glace Red Cherries, halved
1 : Place butter and CSR Caster Sugar in a bowl and beat on medium speed for 5 mins until creamy. Add eggs and
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
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.
Products used in this recipe
If you like this recipe you may love these
Join now for our eNewsletter and exclusive member giveaways!
Membership is free and we’ll never spam you or share your details.