Pandan Chocolate Kek Lapis

Ingredient

Method

180g Butter 60g caster sugar 1 tsp ovalatte 105g condensed milk 4 grade A eggs 1tsp vanilla essence 120g LP flour 40g horlicks powder color flavor:  ~1 tsp pandan essence + 1 tsp apito pandan  ~few drops blue food colorings (optional) ~ 1.5 tbsp cocoa powder glaze: 60g butter + 35g condensed milk

1. Beat butter, sugar and ovalatte until light and fluffy. 2. Whisk eggs one at a time and continue beat till fluffy. 3. Add condensed milk and beat again till blended 4. Mix flour and horlicks bit by bit until well combined. 5. Divide batter into 3 portions, 1 big portion mix with food coloring and pandan essence. While the next portions mix with cocoa powder. For the smallest portion, mix well with the blue food coloring. Here will have 3 colors- blue plain, green pandan and coco batter. 6. Spoon  2-3 tbsp of the batter(either 1 of the color batter) into 4x8" greased  pan and bake at preheated oven 200C for 7-8 minutes (upper heat only). Remove from oven and press cake layer to remove excess air. Brush layer with glaze and spread another batter over the cooked layer, bake for 7-8 minutes or until golden brown color. (Color arrangement may decided by ourself.) 7. Continue alternately until finish. For last layer, bake using upper and lower heat for a further 8-10mins @ 180C. 8. Remove from oven, un-mould and lets cool completely. 9. Cut of the edge on the all side except top and bottom with a sharp knife.