Batik Cake- Malaysia #11

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Batik Cake- Malaysia #11

If you like fudge this is the cake for you. It is a combination of store bought butter cookies/biscuits and a chocolate fudge sauce. Also, it's a non-baked cake.

2/3 c. butter
1-3/4 c. chocolate milk powder, like Ovaltine, Nesquick, or Milo.
1- 14oz. can condensed milk
4 eggs
1 T. vanilla extract
7 oz package Petit Beurre Cookies/Biscuits
1/4 sliced almonds (optional)


  1. Butter a 8"x2-1/2" bread pan. Then line with parchment paper and butter the parchment paper.
  2. In a medium pan melt butter on medium heat.
  3. Stirring, add chocolate milk powder.
  4. Continue stirring and add condensed milk.
  5. Add eggs, one at a time, stirring continuously.
  6. Stir until mixture is thickened.
  7. Add vanilla extract.
  8. Stir until well mixed and smooth.
  9. Pour some into bottom of pan. Layer with biscuits. Repeat until all the chocolate mixture has been used.
  10. Cool cake. Can be refrigerated overnight (cover tightly).
Results:  Simple recipe. This is a chocolatey fudge cake.The chocolate mixture requires a lot of stirring. You really can't walk away from it or it will burn.  Don't try to do a load of wash in between. Trust me on this. Make sure to stir the eggs thoroughly or they will scramble. Fortunately, I knew this before I started. I had five layers of the chocolate mixture and 4 layers of cookies/biscuits in between. Since the cake is so sweet, I cut it into small bite size pieces, like petit fours.

Bottom Line: Have a glass of milk, coffee, tea, or better yet, wine near by. It's really good. The layers look very impressive when you slice the cake. Family and friends enjoyed it.  

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