Recipe Inspiration

Milk Chocolate Cake serves 12  

200 g (7 oz) Be-Ro Self Raising Flour
225 g (8 oz) caster sugar
1 x 2.5 ml spoon (½ tsp) salt
25 g (1 oz) cocoa powder, sieved
100 g (4 oz) margarine
2 medium eggs
5 x 15 ml spoon (5 tbsp) evaporated milk
5 x 15 ml spoon (5 tbsp) water
few drops vanilla essence
Cake Basics
Rubbed in Method
Cake Remedies
See Also
Milk Chocolate Icing

1 Heat oven to 180C, 350F, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
2 Mix flour, sugar, salt and cocoa.
3 Rub in margarine. Beat eggs with milk.
4 Stir egg mixture, essence and liquids into the dry ingredients and beat well.
5 Place mixture in prepared tins and bake for about 30-35 minutes.
6 When cold sandwich and top with Milk Chocolate Icing (see above).