My globe foods& Tourism

INGREDIENTS & PROCESS: 34-36 PIECES CHOCOLATE SANDWICH BISCUITS PUT THEM INTO A GRINDER SEPARATE THE CREAM 1 CUP MILK GRIND THEM FOR 1 MIN. POUR INTO A BOWL 1 SACHET ENO MIX THEM BRUSH OIL IN A MOULD POUR THE BATTER FIRE UP THE STOVE (MED. LOW FLAME) PLACE A CURRY PAN PLACE A WIRE STAND & PRE-HEAT FOR 5 MIN. PLACE MOULD COOK FOR 35-40 MIN. IN MED. LOW FLAME CAKE IS READY, COOL COMPLETELY 2-3 TBSP MILK MIX THEM 4 CUP SUGAR 2 TBSP COCOA ½ CUP WATER COOK THEM UNTIL THICKER REMOVE FROM THE MOULD CUT OUT THE TOP PART DIVIDE THE CAKE PLACE THE TOP LAYER IN BOTTOM BRUSH SOME SUGAR SYRUP SPREAD THE CREAM LAYER POUR THE CHOCOLATE GLAZE REST 5-10 MIN. FOR SET