Pandan Prune Chocolate Layer Cake
Ingredients
- 10 grade A eggs
- 450g butter
- 200g all-purpose flour
- 100g Horlicks
- 160g powdered sugar
- 1 small bottle pandan paste
- 1 tablespoon ovalette
- 34g condensed milk
- 1 small tin serikaya
- 100g coconut milk powder
- 1 teaspoon vanilla essence
- 1 packet seedless prunes, chopped
- 1 packet chocolate chips
Preparation
Beat the eggs, sugar, and ovalette until fluffy on high speed.
In a separate bowl, beat the butter with condensed milk until white. Add the coconut milk powder and mix until well combined.
Combine the egg mixture and butter mixture until smooth. Add serikaya, pandan paste, Horlicks and mix well. Add flour and vanilla essence, stir until combined.
Prepare a lined and buttered pan. Spread 6 tablespoons of batter into the pan. Bake until it turns brownish using top heat. Repeat the process until the batter is finished. Finally, bake with both top and bottom heat for 10 minutes.
Cool the cake completely before cutting.
