Bakels
Baking ingredients since 1904

CHOCOLATE SLICE WITH BUTTERSCOTCH TOPPING

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Cakes and Muffins - Cake Premixes
Recipe No:  R200e
USING PETTINA CAKE MIX
Group  Ingredient KG
  Water 0.600
  Eggs 0.500
  APITO CHOCOLATE PASTE 0.035
  PETTINA CAKE MIX 2.000
  Cocoa Powder 0.035
  Cake Crumbs 0.800

  Total Weight 3.970
Method:  1. Place ingredients in mixing bowl in above order.
2. Blend for approximately 1 minute on slow speed.
3. Scrape down.
4. Beat on second speed for 6 minutes.
5. Line standard baking tray with shortcrust and spread thinly with raspberry jam.
6. Top with the prepared cake batter and smooth off.
7. Using a plain tube, pipe Butterscotch Filling using Recipe 526g through the cake batter.
8. Oven temperature 190C (374F).
9. Drizzle with CHOCKEX SUPREME and cut in fingers.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.