A special and simple way of making your regular sponge cake much more tasty. Chocolate and butter melted together and topped the cake takes the cake to a next level together with that creamy icecream!

BUTTER CHOCOLATE CAKE ICE CREAM

Components

200 grams Nutralite Doodhshakti Probiotic Butter Spread
1 1/2 cups chopped dark chocolate
6 inches round chocolate sponge
2 cups whipped cream
2 tablespoons powdered sugar
1/2 tsp vanilla essence

Approach

1. Boil water in a deep nonstick pan. Place a bowl over it and add the chocolate, Nutralite Doodhshakti Probiotic Butter Spread and let the mix melt.
2. Cut the chocolate sponge cake into 3 equal parts. Transfer 1 layer in loose bottom cake tin, drizzle a portion of the ready chocolate mixture on top.
3. Take whipped cream in a bowl. Include powdered sugar, vanilla essence and blend well with light hands. Add some of the butter- chocolate mixture and blend well.
4. Spread this mix on the chocolate- butter mixture on the tin evenly.
5. Place another layer of sliced up sponge and press gently. Drizzle butter- chocolate mix equally.
6. Freeze for 4-5 hours.

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