Odlums-Classic-Recipes

CHOCOLATE
FUDGE SANDWICH
Ingredients
175g/6oz Odlums Self Raising
Flour
175g/6oz Margarine (room
temperature)
175g/6oz Shamrock Dark
Muscavado Sugar
3 large Eggs
100g packet Shamrock Ground
Almonds
2 level tablespoons Cocoa
dissolved in 2 tablespoons of
Boiling Water
Filling and Icing
75g/3oz Margarine (room
temperature)
225g/8oz Icing Sugar
1 dessertspoon of Milk
2 level tablespoons Cocoa
dissolved in 2 tablespoons of
Boiling Water
To Serve
Raspberries
Method:
1. Preheat oven to
180°C/350°F/Gas 4. Grease and
base line two 18cms/7” sandwich
tins.
2. Place all the cake ingredients
into a mixing bowl. Beat until
mixture is smooth.
3. Put half the mixture into each of
the tins and level the tops. Bake
for 25 minutes approx. until well
risen and springs back when
gently touched. Turn out and
remove lining paper. Cool on a
wire tray.
4. Meanwhile make the icing: place
all the ingredients into a bowl
and beat until smooth. Allow to
start to “set”.
5. Sandwich the cakes with half the
icing. Spread remaining icing
over top.
6. Serve with raspberries and coulis.
Preparation time: 10 minutes
Baking time: 25 minutes
Raspberry Coulis
42