Posted by Kathy Lee | File under : ,








INGREDIENTS:

1/2 cup patent flour
1 pack white instant cake mix (500g)
1/4 cup liquid milk (pre-pared from supply milk)
1 can thick cream geemar (170g)
4 eggs
1/2 cup rahash
2 tbs. Dalai corn oil I tbs.
white flour


PREPARATION:

Combine patent flour with cake mix flour, add milk, geemar and eggs, mix in electric blender for 5 minutes.
Grease a roundcake oven mould (22 cm. diameter) dust with white flour, pour cake mixture, stand for 2 minutes.
Bake into a moderate hot oven at (180°C) for 45 minutes or till well baked, stand to cool, pour toffee on cake and garnish with rahash pieces.


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