CHOCOLATE AND BISCUIT CAKE
This is a fridge style cake, so called because the ingredients are chilled not baked. Perfect for the kids to make and snack on after school and it's easy to.
Provided by paula82
Time 15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Grease and linean 18co/7inch round cake tin. Melt the plain chocolate with milk, then stir in the butter. Leave until the mix is cool, but not beginning to solidify.
- Break the digestive biscuit into small pieces and mix with the white and milk chocolate buttons.
- Stir the biscuit and button mixture into the chocolate and butter, then turn into the prepared tin and pack down gently. Chill for at least 3 hours until firm.
- Remove the cake from the tin, peel away the paper. Serve sliced into wedges.
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