Cakes, biscuits and slices / Recipes

Ingredients

  • 175g butter, softened
  • 1 tsp vanilla essence
  • 1 3/4 cups sugar
  • 3 eggs
  • 1/2 cup cocoa
  • 2 cups plain flour
  • 2 tsp baking powder
  • 1 cup milk
  • CHOCOLATE ICING
  • 2 cups icing sugar
  • 1/4 tsp butter, softened
  • 2 tbs milk
  • 1/4 tsp vanilla essence
  • 1 tbs cocoa powder

Directions

  1. Cream butter, sugar and vanilla essence until thick. Add egs one at a time beating eggs after each addition.
  2. Sift cocoa, flour, baking powder together. Add to creamed mixture alternately with milk.
  3. Pour mixture into a greased and lined 22cm round cake tin. Bake at 180C for 30 minutes or until a skewer inserted into center comes out with crumbs attached. When cooked, remove from oven and leave in tin for 10 minutes before turning onto a wire rack. When cool, ice with chocolate icing.
  4. Chocolate icing
  5. Sift icing sugar and cocoa into a bowl. Add remaining ingredients and mix to a spreadable consistency.

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