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.