Frosted white chocolate Easter cake

Ingredients

• 250 g butter for greasing plus a little extra
• 140 g chocolate white
• 250 ml milk 
• 1 tsp vanilla extract 
• 250 g self raising flour 
• 0.3 tsp baking soda 
• 300 g sugar 
• 2 large eggs lightly beaten
• 300 g cheese 
• 85 g butter softened
• 100 g powdered sugar sifted
• 50 g hazelnuts mini chopped

Equipment

• bowl
• sauce pan
• oven
• cake form
• aluminum foil
• skewers

Directions

1. Heat oven to 160C/fan 140C/gas
2. Grease a deep 23cm cake tin and line the base with greaseproof paper.
3. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted.
4. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth.
5. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
6. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth.
7. Spread over the cake, then decorate with mini eggs.