Donut cake

• this recipe from : taste.com.au

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• INGREDIENTS

• Plain flour, for dusting
• 2 x 340g packets golden buttercake          
• 4 eggs
• 120g butter, softened
• 1 1/2 cups milk
• 1/2 cup raspberry jam
• 1/2 cup thickened cream, whipped
• 1/3 cup 100s and 1000s

CHOCOLATE ICING

• 200g dark chocolate, chopped
• 1/3 cup thickened cream

METHOD

• Step 1
  Preheat oven to 180°C/160°C fan-forced. Liberally grease two 6cm deep, 23cm (top) round fluted cake pans. Dust with flour.
• Step 2
  Make packet cakes following packet directions. Pour half the batter into 1 prepared pan. Pour remaining batter into remaining pan. Bake for 30 to 40 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Turn cakes onto 2 wire racks lined with baking paper, without removing cake pans. Stand for 10 minutes. Carefully lift pans from cakes. Cool. Turn cakes over. Trim tops of each cake to level.
• Step 3
  Make chocolate icing. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until smooth, stirring halfway during cooking with metal spoon.
• Step 4
  Place 1 cake, cut-side up, onto cake board. Spread top with jam. Top with cream. Place remaining cake, cut-side down, on top of cream layer. Drizzle with chocolate icing. Sprinkle with 100s and 1000s. Set aside for 10 minutes to set. Serve.