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Chocolate Fudge Sandwich

Not much to be said really with a photo like that!

Ingredients

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz margarine
  • 175g/6oz Shamrock Dark Muscavado Sugar
  • 3 large eggs
  • 100g packet Shamrock Ground Almonds
  • 2 level teaspoons cocoa dissolved in 2 tablespoons of boiling water
  • Filling and Icing
  • 75g/3oz margarine (room temperature)
  • 225g/8oz icing sugar
  • 1 tbsp of milk
  • 2 level tablespoons Cocoa dissolved in 2 tablespoons of Boling Water
  • To Serve
  • Raspberries
  • Raspberry coulis
Chocolate Fudge Sandwich

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Grease and base line two 18cms/7" sandwich tins.
  2. Place all the 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 about 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.

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