What you need
125g PHILADELPHIA Block Cream Cheese, softened
75g butter, softened
¾ cup caster sugar
3 eggs, lightly beaten
2 teaspoons vanilla
11⁄3 cups SR flour
½ teaspoon baking powder
180g CADBURY Baking Milk Chocolate, broken into pieces
25g butter, extra, softened
1¼ teaspoons mixed spice
100g CADBURY Baking Milk Chocolate, extra, roughly chopped
1. COMBINE the PHILLY, butter, sugar, eggs and vanilla in a mixing bowl. Stir in the sifted flour and baking powder and mix with an electric mixer until smooth and pale in colour.
2. COMBINE the chocolate, extra butter and spice in a bowl over simmering water. Stir until the chocolate has melted.
3. SPOON one quarter of the PHILLY mixture into the base of a greased 21cm x 11cm loaf pan. Spread one third of the melted chocolate over the cake mixture. Repeat layers, finishing with a layer of the cake mixture. Sprinkle with extra chopped chocolate.
4. BAKE in a moderate oven 180°C for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
TIP: When it comes to spreading the chocolate layer over the cake mixture, don’t delay! It firms quickly as it cools.
Itﾒs time to spice things up a little. This beautiful ripple cake will satisfy the masses every time. You have to try it!