How to make Milk Chocolate Cake:
Quantity |
Ingredients |
| 225 g (8 oz) |
Dark or Light Muscovado Sugar
|
| 200 g (7 oz) |
Self-raising flour |
| Pinch |
Salt |
| 2 tablespoons |
Cocoa powder |
| 200 g (7 oz) |
Butter |
| 2 |
Eggs |
| 1 teaspoon |
Vanilla extract |
| 150 ml (1/4 pt) |
Milk |
| 150 g (5 oz) |
Icing sugar |
| 1 |
Chocolate flake |
Method
Pre-heat oven to 350 deg. F., 180deg. C., Gas
Mark 4. Grease and base-line two 20-cm (8-in) sandwich
tins. Mix the sugar, flour, salt and cocoa powder together
in a large bowl. Rub in 110 g (4 oz) butter. Beat together
the eggs, milk and vanilla extract and add to the bowl
stirring well. Pour mixture into the prepared cake tins
and bake in the oven for 25 to 30 minutes. Cool on a
wire rack. Beat the icing sugar with the remaining butter
until light and creamy. Using half, sandwich the cakes
together, then spread the rest over the top. Decorate
the milk chocolate cake with crumbled chocolate flake.
|
