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𝘞𝘩𝘰 𝘭𝘰𝘷𝘦𝘴 𝘳𝘦π˜₯ 𝘷𝘦𝘭𝘷𝘦𝘡 𝘀𝘒𝘬𝘦? π˜–π˜Άπ˜³ 𝘳𝘦𝘀π˜ͺ𝘱𝘦 𝘡𝘒𝘬𝘦𝘴 𝘡𝘩𝘦 𝘀𝘭𝘒𝘴𝘴π˜ͺ𝘀 𝘳𝘦π˜₯ 𝘷𝘦𝘭𝘷𝘦𝘡 𝘣𝘢𝘡 𝘸π˜ͺ𝘡𝘩 𝘒 𝘩𝘦𝘒𝘭𝘡𝘩π˜ͺ𝘦𝘳 𝘡𝘸π˜ͺ𝘴𝘡! π˜“π˜’π˜Ίπ˜¦π˜³ 𝘢𝘱 𝘳π˜ͺ𝘀𝘩 𝘳𝘦π˜₯ 𝘀𝘩𝘰𝘀𝘰𝘭𝘒𝘡𝘦 𝘴𝘱𝘰𝘯𝘨𝘦𝘴, π˜ͺ𝘀𝘦 𝘸π˜ͺ𝘡𝘩 𝘦𝘒𝘴𝘺 𝘧𝘳𝘰𝘴𝘡π˜ͺ𝘯𝘨 𝘒𝘯π˜₯ 𝘦𝘯𝘫𝘰𝘺!⁣
⁣
𝐈𝐧𝐠𝐫𝐞𝐝𝐒𝐞𝐧𝐭𝐬⁣
* 100g butter, softened⁣
* 150g caster sugar⁣
* 2 large eggs⁣
* 3 tbsp cocoa powder, sieved⁣
* 3 tsp red paste food colour⁣
* 250g plain flour⁣
* 150ml milk⁣
* 1 tsp Chocolate Flavo Drops ⁣
* 2 tbsp Low-Cal Chocolate Syrup ⁣
* 2 tbsp Low-Cal Strawberry Syrup ⁣
* 1 tsp bicarb of soda⁣
* 2 tsp cider vinegar⁣
𝐅𝐨𝐫 𝐭𝐑𝐞 𝐒𝐜𝐒𝐧𝐠⁣
* 75g butter, softened⁣
* 75g cream cheese⁣
* 200g icing sugar, sieved⁣


⁣
𝐌𝐞𝐭𝐑𝐨𝐝⁣
1. Heat the oven to 160°C. Grease and base line two 20cm round sandwich tins.⁣
2. Cream the butter and sugar. Beat in the eggs, then add the cocoa powder and the food colour. ⁣
3. Add the flour and milk and beat then add Low-Cal Chocolate Syrup, Strawberry Syrup and Chocolate Flavo Drops. Add the bicarb of soda and the cider vinegar and stir into the cake batter.⁣
4. Divide the mixture between the tins and bake in the oven for about 30 minutes. Remove from the oven and leave to cool.⁣
5. To make the icing beat the butter and cream cheese together and then stir in the icing sugar.⁣
6. Take one cake and place on a plate, drizzle on a little Chocolate Syrup and spread evenly, then layer the other half of the cake on top. Spread your icing on top and allow to set.Β 

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