Donut cake

 

 

Equipment

You'll need a 35cm round cake board.

Ingredients (serves 20)

• Plain flour, for dusting
• 2 x 340g packets golden buttercake
• 4 eggs
• 120g butter, softened
• 1 1/2 cups milk
• 1/2 cup raspberry jam
• 1/2 cup thickened cream, whipped
• 1/3 cup 100s and 1000s

• Chocolate icing

• 200g dark chocolate, chopped
• 1/3 cup thickened cream

 Method

1. Preheat oven to 180°C/160°C fan-forced. Liberally grease two 6cm deep, 23cm (top) round fluted cake pans. Dust with flour.
2. Make packet cakes following packet directions. Pour half the batter into 1 prepared pan. Pour remaining batter into remaining pan. Bake for 30 to 40 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Turn cakes onto 2 wire racks lined with baking paper, without removing cake pans. Stand for 10 minutes. Carefully lift pans from cakes. Cool. Turn cakes over. Trim tops of each cake to level.
3. Make chocolate icing. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until smooth, stirring halfway during cooking with metal spoon.
4. Place 1 cake, cut-side up, onto cake board. Spread top with jam. Top with cream. Place remaining cake, cut-side down, on top of cream layer. Drizzle with chocolate icing. Sprinkle with 100s and 1000s. Set aside for 10 minutes to set. Serve.