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Chocolate Rice Krispies Treats - Joyofbaking.com. An easy and delicious Chocolate Rice Krispie Cake recipe. Always a children's classic, chocolate rice krispie cakes are easy to make and always a favourite..
To get started with this particular recipe, we must first prepare a few ingredients. You can have chocolate rice pinkblanket layer cake using 13 ingredients and 5 steps. Here is how you can achieve that.
Ingredients needed to make Chocolate Rice Pinkblanket Layer Cake:
- 500 g butter
- 250 g cream cheese
- 240 g castor sugar/fine sugar
- 220 g flour/superfine flour
- 50 g coconut milk powder
- 50 g Malted Drink Powder (Horlicks)
- 10 eggs
- 1 small can condensed milk
- 1 tbsp Ovalette (if u dont hv ovalette, skip)
- 1 tsp vanilla essence
- 1 tsp lemon essence
- Red colouring
- Chocolate Rice
See more ideas about Rice krispies, Rice krispie treats, Chocolate rice krispies. It's light in sugar, high in protein, and low in saturated fat. Chocolate Layer Cake I was asked once what my last meal would be. This layer cake has a slightly sticky texture and tastes faintly of coconut.
Instructions to cook Chocolate Rice Pinkblanket Layer Cake:
- Prepare ingredients. In a mixing bowl, Cream butter, cream cheese, sugar & Ovalette until pale & fluffy. Add egg one by one, keep beating until well combined. On medium speed, whisk in condensed milk, coconut milk powder & malted drink powder. Still on medium speed, add flour in two batches. Mix gently until well combined.
- Divide batter evenly into 3 portions. A, B & C. A & B - plain with chocolate rice. C- red food colouring & strawberry essence (opt)
- Scoop plain batter (A) for the first layer. The first layer is baked using both down & upper heat of the oven for 7mins (depending on your oven).
- Bake The rest of the layers after the first one using only the upper heat of the oven. Bake A in few layers until finish. Then, layer Batter C (red) until finish, followed by B. Before putting another layer, lightly press each layer with cake presser (see pic). Brush each layer with butter or jam to glue the layers together (didnt do this time). Bake last layer for 10mins, then cover cake pan with foil and bake again for another 10mins.
- Allow cake to cool completely, preferably few hours or overnight before cutting. Keep well in the fridge. Wrap in baking paper & Store in airtight container. When serving, Cut only the amount needed and leave that portion at room temperature before serving.
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