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Wet condensed milk cake

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Wet condensed milk cake


1/2 can of condensed milk
3 eggs
1/3 cup oil (tea)
1/2 cup (tea) of milk
1 and 1/2 cup (tea) of sugar
1/2 cup cornstarch (tea)
1 and 1/2 cup wheat flour (tea)
1 tablespoon baking powder
Oil and wheat flour for greasing
Granulated chocolate for sprinkling


1/2 can of condensed milk
3 tablespoons of milk


1 can of condensed milk
3 tablespoons cocoa powder
1 tablespoon butter

Method of preparation

Blend condensed milk, eggs, oil, milk, sugar, cornstarch and flour in a blender until smooth.
Add the yeast and mix with a spoon.
Pour into a 22cm diameter greased and floured loaf tin and bake in a medium, preheated oven for 35 minutes or until a toothpick comes out clean.

Let it cool and unfold.
For the topping, in a pan, mix the condensed milk, the
chocolate and butter.  Place over low heat, stirring constantly, and turn off 2 minutes after boiling starts.  Let cool.

For the syrup, dissolve the condensed milk in the milk.  Pierce the cake with a fork and water with the syrup.  Cover with the soft brigadier and sprinkle with sprinkles.  serve in pieces

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