Chocolate Butterfly Cakes

1. 1

   SIFT the flour and cocoa in a large bowl.

2. 2

   Add sugar, milk, butter, vanilla and eggs and beat with an electric mixer for 2-3 minutes.

3. 3

   Spoon the mixture into 12 paper lined muffin cups.

4. 4

   BAKE in a moderate oven 180oC for 12-15 minutes or until cooked.

5. 5

   Cool on a wire rack.

6. 6

   CUT a shallow, inverted cone-shaped piece from the top of each cake.

7. 7

   Cut each piece in half to form wings.

8. 8

   Spoon PHILLY onto the top of each cake, replace the 2 wings, and dust with icing sugar.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.