Ingredients
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150g butter
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1 cup (220g) caster sugar
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2 eggs and
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1 teaspoon vanilla essence
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2 1/2 cups (375g) self-raising flour
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1 cup (250ml) milk
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1 tablespoon cocoa powder
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1 cup (150g) icing sugar
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2 tablespoons cocoa powder, extra
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20g butter, chopped, extra
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2 tablespoons boiling water
Method
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1Preheat oven to 180°C. Grease a 22cm (top) fluted ring bundt pan. Beat butter and caster sugar until pale and creamy. Beat in eggs and vanilla essence.
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2Fold in self-raising flour and milk. Divide mixture into 2 portions. Stir in 1 tablespoon cocoa powder to one portion. Alternately spoon the mixtures into the pan.
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3Bake for 40-45 minutes. Set aside for 15 minutes before transferring to a wire rack to cool. Combine icing sugar, 2 tablespoons cocoa powder and 20g chopped butter. Stir in boiling water. Pour over the cake to serve.
Source: taste.com.au
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