crispy cakes recipe

Chocolate Crisp Cake


Chocolate crispy cakes
Chocolate rice crispy cakes

Makes one 450 1 pound loaf
150 g/5 oz butter or margarine

30 ml/2 tbsp golden (light corn) syrup

175 g/6 oz digestive biscuit (Graham cracker) crumbs
50 g/2 oz/2 cups puffed rice cereal

25 g/1 oz/3 tablespoon sultanas (golden raisins).
25 g/1 oz/2 tbsp glace (candied) cherries, sliced.
225 g/8 oz/2 cups chocolate chips.

30 ml/2 tbsp water
175 g/6 oz/1 cup icing (confectioners’) sugar, sifted

marshmallow rice crispy cakes


Melt one hundred g/4 ounces of the butter or margarine with the syrup, at that point eliminate coming from the heat as well as rouse in the cookie scraps, grain, sultanas, cherries and also three-quarters of the chocolate chips. Spoon into a greased and also lined 450 g/1 pound bun tin (frying pan) as well as smooth the best. Chill until firm. Melt the remaining butter or margarine with the remaining chocolate and the water. Stir in the icing sugar and mix until smooth. Remove the cake from the tin and halve lengthways. Sandwich together with half the chocolate icing (frosting), place on a serving plate, then pour over the remaining icing. Chill before serving.

crispy cakes recipe

The chocolate crispy cake is a delicious dessert. Surely you should like it and you can cook it often.

Chocolate Crisp Cake

Course: Dessert
Cuisine: American
Keyword: cake, Dessert
Author: Cakemewithyouplease


Makes one 450 g 1 pound loaf150 g/5 oz butter or margarine30 ml/2 tbsp golden (light corn) syrup175 g/6 oz digestive biscuit (Graham cracker) crumbs50 g/2 oz/2 cups puffed rice cereal25 g/1 oz/3 tablespoon sultanas (golden raisins).25 g/1 oz/2 tbsp glace (candied) cherries, sliced.225 g/8 oz/2 cups chocolate chips.30 ml/2 tbsp water175 g/6 oz/1 cup icing (confectioners’) sugar, sifted

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