Prep Time: 10mins

Cook Time: 25- 30mins

Serves: 8×4 inches Round Pan

INGREDIENTS:

• 500g HICAPS Instabake- Moist Chocolate Cake

• 240g Water

• 112.50g HICAPS Buttercream – Ref Margarine (Melted)

• Chocolate Fudge

• 2pcs. Egg

• 3pcs. Egg Whites

• ¾ cup White

PROCEDURE:

Whip egg whites using whisk attachment until soft peak, slowly add in sugar, whisk until stiff peak. Set aside. In a separate bowl, combine Hicaps Instabake – Moist Chocolate Cake Mix, melted butter, two (2) eggs then pour water and beat at low speed for 30 seconds then at high speed for 2 minutes. Scrape bowl and paddle attachment. Scale cake batter into prepared pans. Fill pans about half full. Spread evenly. Bake for 25-30 minutes in 350°F temperature. Layer chocolate moist cake and chocolate fudge cover with meringue mixture. To finish it off, blow torch until desired color is achieved.