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Print this Recipe    Chocolate 15

MIXER CHOCOLATE CAKE

1 cup evaporated milk, at room temperature
1 Tbs vinegar
1 1/2 cups flour
1 1/4 cups castor sugar
1 1/2 tsp baking soda
1/2 cup cocoa
125g butter, melted
2 eggs
1 tsp vanilla

Grease two 20cm sponge tins and line the bottoms with greaseproof
paper. Combine milk and vinegar and let stand until it has soured.
Sift the flour, castor sugar, cocoa and baking soda into a mixer
bowl. Make a well in the centre of dry ingredients and pour in
melted butter and 1/2 cup of the soured milk. Beat at medium speed
for 2 minutes. Add the remaining soured milk, eggs and vanilla.
Beat at medium speed a further 2 minutes. Divide the mixture
between the 2 tins. Bake at 180 C 35 - 40 minutes or until cooked.
Turn on to a rack to cool. Fill and ice the top and sides when
cold with Chocolate Butter Icing, decorated with walnuts if liked.


CHOCOLATE BUTTER ICING

100g butter
2 cups icing sugar
3 Tbs cocoa
boiling water
1 tsp vanilla

Soften butter and beat until creamy. Gradually beat in sifted
icing sugar. Mix cocoa to a smooth thick paste with a little
boiling water. Stir cocoa paste and vanilla into butter mixture
and combine thoroughly. If the icing is too thick to spread, thin
with a little warm milk or water. This makes enough to cover the
top and the sides of the cake, if you only want to ice the top make
only half the recipe.

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