Copha is the Australian brand for Kremelta. These products are identical but in different packaging.

Ingredients

Surprise Cake

• 220g Copha, chopped
• 125g white chocolate, chopped
• 4 cups (160g) Kellogg’s Rice Bubbles
• 1 cup (80g) desiccated coconut
• 1 cup (110g) powdered milk
• 100g pink and white mini marshmallows
• ½ cup (70g) icing sugar mixture
• ½ cup (75g) cranberries, coarsely chopped
• ½ cup (75g) pistachios, coarsely chopped
• 15g packet freeze-dried strawberries, chopped

Chocolate Topping

• 30g Copha, chopped
• 150g white cooking chocolate, chopped
• Rafaello balls, to decorate and white chocolate stars to garnish
• Extra freeze-dried strawberries, chopped for garnish

Method

Surprise Cake

1. Grease and line the base of a 22cm diameter (top) round Bundt tin.
2. Melt Copha and chocolate in a large heatproof bowl over a saucepan of simmering water. Cool slightly.
3. Add all ingredients to Copha mixture and mix well.
4. Working quickly, spoon into prepared tin, pressing down firmly as you go. Smooth top. Refrigerate for 4 hours or until set.

Chocolate Topping

1. Combine Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Cool to room temperature.
2. Turn cake onto a serving plate. Drizzle with melted chocolate. Fill the centre with Rafaello balls.
3. Garnish with extra freeze-dried strawberries and white chocolate stars.
4. Remove surprise cake from the refrigerator 30 minutes before serving.

Tips: Melt Copha and chocolate together in the microwave on High for 30 second bursts. Stir between heating. We used Frisp brand freeze-dried strawberries which are available at Woolworths. To help remove cake from the tin, rub the base and sides with a cloth dipped in hot water. Chocolate topping must have cooled and thickened before pouring over cake. Fill the Surprise cake centre with your favourite Christmas sweets and treats. Store cake in a sealed container in the refrigerator for 3-4 days. Bring to room temperature for 30 minutes before serving.