Woman's Weekly

Very special BAKING

EASTER ISLAND CAKE

An Easter twist on the traditional Smith Island Cake from Maryland, USA.

SERVES 16

For the sponge layers:

325g (11oz) unsalted butter, softened
225g (8oz) caster sugar
200ml (7fl oz) buttermilk or natural yogurt
4 large eggs
1tsp vanilla extract
400g (14oz) self-raising flour

✣For the frosting:

125g (4oz) caster sugar
175g (6oz) light evaporated milk
150ml (5fl oz) double cream
1tsp vanilla extract
200g (7oz) dark chocolate, chopped
100g (3½oz) unsalted butter, softened and cut into chunks

For the decoration:

✣Mini chocolate eggs

You will need:

3 x 20cm (8in) cake tins, greased and lined

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