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Monday, 5 December 2011
125g butter (room temperature)
2 cups of caster sugar
2 cups of self raising flour
3/4 cup of cocoa
3/4 cup of milk
3/4 cup of water
Preheat oven to 180 degrees. Butter a large round cake tin and then line with baking paper.
Using an electric mixer, cream butter and sugar until light and fluffy, then add eggs one at a time, beating well after each until smooth. Sift flour and cocoa into a separate bowl then add half to the butter mixture along with the milk, beat on a slow speed until just combined. Add remaining flour mixture and water, beat again until combined then increase speed and beat until the mixture is smooth.
Pour into the cake tin and bake for about 50 minutes or until a skewer inserted into the middle comes out clean. Take cake out of tin and cool on a wire rack.
50g butter (room temperature)
2 cups of icing sugar
1/4 cup of cocoa
1/4 cup of milk
I just pop all the ingredients into a bowl and beat with electric mixer until thick and creamy. Spread over cold cake.
This cake is so great as it stays moist for ages if kept in an air-tight container.