1kg Golden Cloud cappuccino muffin mix4 eggs1 cup oil2 cups water Milk syrup-2 cans evaporated milk (or full fat milk)1 can condensed milk1 cup fresh cream1 tablespoon instant coffee Topping-250ml fresh creamIcing sugar (to taste)Cocoa powder Method:
1. Preheat oven to 180°C.2. Spray 'and Cook a large oven proof dish. (I used 32cm long x 24cm wide ).3. Beat eggs, water and oil into premix till smooth.4. Pour into baking dish.5. Place in oven and bake for +/-45 minutes or until skewered in the center and skewer removes clean.6. When cake is almost done baking, heat the evaporated milk with the coffee powder.7. Add in condensed milk and fresh cream. Mix together and remove from heat.8. Remove cake from oven and poke all over with a fork or skewer.9. Pour over 2/3 of the milk syrup. 10. Cool cake, cling wrap and leave in the fridge for an hour.11. Whip fresh cream in a deep clean bowl with icing sugar to taste, until stiff peaks form.12. Spoon into a piping bag and leave in fridge for 10min.13. Cut cake into 12 portions and pipe cream ontop.14. Dust with cocoa powder.15. Serve cake with remainder ⅓ milk syrup.
INFO & TIPS
Note: May add coffee powder to topping fresh cream for a mocha whipped cream.
This makes a large amount. Divide in half if you'd like a small quantity.