Fudge Crunch Cake

Difficulty - Easy
Prep time - 20 minutes
Serves - Makes 24 pieces

Fudge Crunch Cake

This fudge has a bit of crunch, and will be a welcome addition to any lunch box. The ultimate rich chocolate biscuit slice with a smooth and buttery texture, just like mum used to make.

Tips with Butter

Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.


250g Westgold butter
2 tbsp cocoa
2 eggs
1 cup sugar
2 tsp vanilla essence
1 pkt vanilla wine biscuits
1 pkt malt biscuits

2 tbsp of Westgold butter
1 cup of icing sugar
1 tbsp of cocoa
2 tbsp hot water


Melt Westgold butter, sugar and cocoa in a pot and then let it cool down. Crush the biscuits while you are waiting.

Once the butter mixture is cool, add the eggs and reheat until thickened (about 1 minute). Then add crushed biscuits. Mix well and pour into tin lined with baking paper.

Once cooled, mix all icing ingredients together and spread over the top of the fudge.

Place into the fridge until set then cut into squares.

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