White Chocolate Easter Cake

• 250g butter , plus a little extra for greasing
• 140g white chocolate , broken into pieces
• 250ml milk
• 1 tsp vanilla extract
• 250g self-raising flour
• ¼ tsp bicarbonate of soda
• 300g caster sugar
• 2 large eggs , lightly beaten

• 300g tub Philadelphia cheese
• 85g butter , softened
• 100g icing sugar , sifted
• mini eggs , to decorate (or use 50g/2oz chopped hazelnuts

1. Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs

Recipe sourced from BBC Good Food- this is a scrumptious Easter Recipe & easy to do with the kids.