INGREDIENTS & PROCESS:
1/2 CUP CONDENSED MILK
1/2 CUP OIL
MIX WELL
1 CUP ALL PURPOSE FLOUR
1/3 CUP COCOA POWDER
1/2 CUP POWDER SUGAR
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
SIEVE
MIX 1/2 CUP MILK GRADUALLY
1/4 CUP CHOCOLATE CHIPS
MIX WELL
ALUMINIUM FOIL FOOD CONTAINER
1/2 CUP BATTER FOR EACH (Total 5 Will Make With This Mixture)
PLACE THE CONTAINER INTO THE PAN
COOK THE CAKE IN MEDIUM LOW HEAT FOR 15-20 MIN.
CAKE IS READY, COOK COMPLETELY
1/2 CUP CREAM CHEESE
2 TABLESPOON CONDENSED MILK
BEAT UNTIL SMOOTH
MIX 1/2 CUP WHIPPING CREAM GRADUALLY
POUR THE CREAM INTO A PIPING BAG
POUR A LAYER OF CREAM OVER THE CAKE
SPREAD EVENLY
1/3 CUP HOT WHIPPING CREAM
1/2 CUP DARK CHOCOLATE
MIX UNTIL THE CHOCOLATE DISSOLVE
POUR THE CREAM INTO A PIPING BAG
POUR A LAYER OF CHOCOLATE GANACHE
DECORATION WITH CREAM CHEESE
KEEP IN FRIDGE 1-2 HOURS FOR SET WELL
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