Joy Todd’s Blackhorse Drove Kitchen

Joy says this cake is easy to make and very tasty. A popular
recipe from previous editions of the famous BeRo Home
Recipe book.

Milk Chocolate Cake

Ingredents

  • 200g (7oz) Self Raising Flour
  • 225g (8oz) Caster Sugar
  • 1 x 2.5ml spoon (half tsp) Salt
  • 25g (1oz) Cocoa Powder (sieved)
  • 100g (4oz) Butter or Margarine
  • 2 medium Eggs
  • 5 x 15ml spoon (5 tbsp) Evaporated Milk
  • 5 x 15ml spoon (5 tbsp) Water
  • Few drops Vanilla Essence Method

Method

  1. Heat oven to fan 160 cent, conventional 180 cent, Gas 4.
  2. Grease 2 x 20.5cm (8 inch) tins, if loose bottomed tins, line with grease proof paper otherwise mixture will run out.
  3. Mix flour, sugar, salt and cocoa.
  4. Rub in butter/margarine.
  5. Beat eggs with milk.
  6. Stir egg mixture, essence and liquids into the dry ingredients and beat well.
  7. Place mixture in prepared tins and bake for about 25 – 30 minutes
  8. When cold sandwich and top with Milk Chocolate Icing.

Milk Chocolate Icing

Ingredents

  • 60g (2.5oz) Butter or Margarine
  • 1 x 15ml spoon (1 tbsp) Cocoa Powder
  • 250g (9oz) Icing Sugar sieved
  • 3 x 15ml spoon (3 tbsp) Hot Milk
  • 1 x 5ml spoon (1 tsp) Vanilla Essence Method
  • 1. Melt butter/margarine, blending in cocoa, then stir in icing sugar, milk and essence.
    2. Beat until smooth and thick.

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