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Mix the Dawn® Golden Genoese Cake Base, 400g water and oil for 1 minute on slow, scrape down and then 4 minutes on medium.
Add the remaining 175g water and mix for 2 minutes on slow.
Scale at 650g in two 10 inch round sandwich tins.
Bake at 175°C-180°C for 35-40 minutes.
Whisk the Dawn® SuCrem Nova Plus with the water for 3-5 minutes on fast speed to make a creamy custard filling.
Sandwich 2 sponges together with the custard filling.
Heat Dawn®Chocolate Fudge Icing to 40°C-50°C and pour over the top of the cake, smoothing with a palette knife and push at intervals off the top edge of the cake to give a rustic running finish.
Finish with 2 Dobla Cigarillo Retros crossed at the top.
MAKES: 60 (6 x 10) brownies cut into 3” (75mm) squares.
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