mini egg easter cake
Mini Egg Easter 1 Preheat the oven to 180°C/160°C fan/gas mark 4. Grease 2 x 18cm sandwich tins and line with baking parchment.
Ingredients
- 175g butter, softened
- 175g soft brown sugar
- 3 medium free-range eggs
- 150g self-raising flour
- 30g cocoa powder
- 3 tbsp skimmed milk
- 40g smooth peanut butter
- 1 tbsp maple syrup
- 2 tbsp cocoa powder
- 1 tbsp skimmed milk
- a few drops of vanilla extract
- 100g Bournville dark chocolate, broken into squares
- 85g shredded wheat
- 12 Mini Eggs
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