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How to make Nanna cakes

Yield = 15
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 60g butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1 1/2 cups self-raising flour
  • 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • 1/2 cup milk
  • 1/4 cup hot water
  • 1/2 cup hundreds and thousands

Chocolate icing

  • 1 cup icing sugar mixture
  • 1 tablespoon cocoa powder, sifted
  • 1 teaspoon vanilla essence
  • 20g butter, softened
  • 1 1/2 tablespoons hot water

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line 15 holes of 2 x 12-hole (1/3 cup-capacity) muffin pans with paper cases.
  • Step 2 Using an electric mixer, beat butter, sugar, vanilla and egg on medium-high speed until light and fluffy. Reduce speed to low. Add half the flour and half the cocoa powder. Beat until just combined. Add half the milk. Beat until combined. Repeat with remaining flour, cocoa and milk. Add hot water. Beat until smooth.
  • Step 3 Spoon mixture into prepared pan holes. Bake for 12 to 15 minutes or until a skewer inserted in the centre of one cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4 Make Chocolate icing: Place icing sugar, cocoa powder, vanilla, butter and hot water in a heatproof bowl. Stir until smooth. Place hundreds and thousands in a shallow dish. Dip cakes one at a time into icing, allowing excess to drain off. Dip icing into hundreds and thousands to coat. Return to wire rack. Stand for 30 minutes or until icing has set. Serve.