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| Milk Chocolate Cake |
serves 12 |
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| 200 g (7 oz) |
Be-Ro Self Raising Flour |
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225 g (8 oz) |
caster sugar |
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1 x 2.5 ml spoon (½ tsp) |
salt |
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25 g (1 oz) |
cocoa powder, sieved |
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100 g (4 oz) |
margarine |
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2 medium |
eggs |
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5 x 15 ml spoon (5 tbsp) |
evaporated milk |
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5 x 15 ml spoon (5 tbsp) |
water |
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few drops vanilla essence |
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| 1 |
Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out. |
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2 |
Mix flour, sugar, salt and cocoa. |
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3 |
Rub in margarine. Beat eggs with milk. |
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4 |
Stir egg mixture, essence and liquids into the dry ingredients and beat well. |
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5 |
Place mixture in prepared tins and bake for about 30-35 minutes. |
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6 |
When cold sandwich and top with Milk Chocolate Icing (see above). |
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