Method
Cream butter and sugar together until very pale and the sugar grains are disappearing; mix dry ingred's together and sieve; when butter, sugar mix creamed add 1 tablespoon flour, mix, then beat in 1 egg. Repeat until all 5 eggs added. Fold in rest of flour with large metal spoon little by little. Add evaporated milk and mix gently through. In fan assist oven at 160 degrees or normal oven at 180. I bake this in a half size roasting tin. Cover with thin layer of melted Belgian chocolate.

While the chocolate is still warm on the top of the cake, add a few sprinkles of shaved chocolate, throw over chocolate buttons, or mini rolos (or any mixture choccy sweets you love).

Thanks to
Dawn Kennedy from the United Kingdom for submitting this Milky Chocolate Cake recipe.

Added on 22 October 2008.