Preheat the oven to 180°C. Line 2 x 30cm x 25cm with a height of with 4cm oven pans with baking paper. Grease with Stork. Â
Cream eggs and sugar together until light and fluffy in an electric mixer.
Sift the flour, cacao powder salt and baking powder together. Heat the milk and Stork in a saucepan over medium heat until melted, but do not boil. Add the vanilla essence.
Fold the flour mixture into the egg mixture. Add the Stork mixture and stir until well combined.
Divide into the prepared oven pans and bake in the oven for 25-30 minutes or until golden brown and a cake tester comes out clean.
For the icing; whisk the Stork in an electric mixer until light and fluffy. Sift in the icing sugar and whisk further until smooth. Add the vanilla essence. Keep 125ml white icing aside.
Mix the green food colouring into ¾ of the icing and the cocoa powder into the remaining icing.
Ice 1 cake with a thin layer white icing, to create the top coat. Place the other cake on top and complete icing the cake, place in the refrigerator for 30 minutes or until the icing is set.
Ice the top of the cake with green icing. Place the Kit Kats around the cake to create a boarder.
Spread the chocolate icing on the side of the cake to create a mud puddle. Surround the mud puddle with chocolate biscuit shards to create rocks. Plant the carrots of you have any.
Place the piggy's in the mud puddle.
Colour the desiccated coconut green with the green food colouring. Spread this over the green icing to create the grass.