• 10servings
  • 60minutes
  • 770calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g butter , plus a little extra for greasing

  2. 140g white chocolate , broken into pieces

  3. 250ml milk

  4. 1 tsp vanilla extract

  5. 250g self-raising flour

  6. 1/4 tsp bicarbonate of soda

  7. 300g caster sugar

  8. 2 large eggs , lightly beaten

  9. 300g tub Philadelphia cheese

  10. 85g butter , softened

  11. 100g icing sugar , sifted

  12. mini eggs , to decorate (or use 50g/2oz chopped hazelnuts)

Instructions Jump to Ingredients ↑

  1. Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.

  2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

  3. Use full-fat cream cheese - Don't use low-fat cream cheese, as this has a much higher water content than full fat and will be more prone to going runny.


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