Cadbury Kitchen

What you need

1 cup water
1½ cups caster sugar
150g butter
1/3 cup CADBURY BOURNVILLE Cocoa
½ teaspoon bicarbonate soda
2 eggs, lightly beaten
1 teaspoon vanilla
1½ cups SR flour

1 cup icing sugar mixture
½ cup CADBURY BOURNVILLE Cocoa, extra
90g butter, extra, softened
½ teaspoon vanilla, extra
1½ - 2 tablespoons milk
2 decorative icing eyes

Pure icing sugar, sifted for rolling
500g ready to roll icing (fondant)

Make it

1. COMBINE water, sugar, butter, cocoa and bicarbonate soda in a saucepan and warm, but do not boil, stirring until the sugar has dissolved and the butter has melted. Transfer mixture to a bowl and cool for 30 minutes. Beat in the eggs and vanilla. Stir in the flour and mix well. Pour into a greased and base-lined 20cm round cake pan
2. BAKE in a moderate oven 180°C for 50 minutes or until cooked. Cool for 10 minutes before turning onto a wire rack to cool completely. Store in an airtight container until required.
3. SIFT the icing mixture and cocoa into a bowl then mix in the butter, vanilla and enough milk to form a soft icing. Spread on the cooled cake. Place on the eyes and allow to firm.
4. SPRINKLE the bench with a little pure icing sugar and knead the icing/fondant until smooth. Dust the surface again and roll out the icing until 3mm in thickness. Cut 2cm thick strips of various lengths from the icing/fondant then place randomly over the cake to look like a mummies bandages. Allow the icing to firm for 2-3 hours before slicing. Store in an airtight container until required.