INGREDIENTS & PROCESS:
1 CUP ALL PURPOSE FLOUR
1/3 CUP OREO BISCUITS CRUMB
1 CUP POWDER SUGAR
2 TABLESPOON COCOA POWDER
1 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
SIEVE
MIX THE DRY INGREDIENTS
1/4 CUP CONDENSED MILK
1/2 CUP OIL
1/2 CUP MILK
MIX WELL
MIX WITH DRY INGREDIENTS (GRADUALLY)
7 INCH OIL GREASED MOULD
POUR THE BATTER INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 35-40 MIN.
CAKE IS READY, COOK COMPLETELY
DIVIDE THE CAKE INTO 2 LAYERS
PLACE 1 LAYER INSIDE THE 6 INCH CAKE CUTTER
BRUSH SOME SUGAR SYRUP
1 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
1/4 CUP COCOA POWDER
1/4 CUP POWDER SUGAR
MIX WELL
2 TABLESPOON CHOCOLATE SYRUP
MIX WELL
POUR A THICK LAYER OF CREAM
SPREAD EVENLY
PLACE ANOTHER CAKE LAYER
POUR ANOTHER THICK LAYER OF CREAM
REMOVE THE CAKE CUTTER
COVER THE CAKE WITH CREAM
DUST SOME COCOA POWDER
DECORATION WITH CREAM
CRUSHED CORN FLAKES ON THE SIDE
MELTED DARK CHOCOLATE
MELTED WHITE CHOCOLATE
CHERRIES ON THE CORNER
ROSETTE & CHEERY ON THE CENTER
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