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Print this Recipe    Chocolate 18


185g butter
3/4 cup castor sugar
2 eggs, slightly beaten
1 cup S.R. flour
3/4 cup plain flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 cup milk

30g butter
2 Tbsp hot water
2 Tbsp cocoa
1 cup icing sugar

Preheat oven to 180 C. Brush a 21 x 14 x 7cm loaf tin with melted
butter or oil. Line base and sides with baking powder. Using
electric beaters, beat butter and sugar in a small bowl until light
and creamy. Add eggs gradually, beating well after each addition.
Transfer mixture to large mixing bowl. Using a metal spoon, fold
in sifted flours, cocoa and baking soda alternately with milk; stir
until smooth. Spoon mixture into prepared loaf tin; smooth surface.
Bake 1 hour, or until skewer comes out clean. Leave in tin 5
minutes. before turning out to cool.

Combine butter, water and cocoa in a medium bowl; mix to a smooth
paste; add sifted icing sugar. Stir until all the ingredients are
combined and mixture is smooth. Spread icing over cooled cake and
dust with icing sugar.

For richer tasting cake, substitute 50g dark chocolate for the for
the hot water and cocoa when making the icing. Combine the the
chocolate and butter in small heat-proof bowl. Stand the bowl over
hot water and stir until chocolate has melted. Add chocolate mixture
to sifted icing sugar and stir until the mixture is smooth. Spread
icing onto cooled cake and decorate with chocolate curls, if desired.


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