wobbly
Well-Known Member
Cake I made for my next door neighbour for her 21st birthday, a couple of years ago.
as jess said - this is how you can store it IF you want to
CHOCOLATE CAKE
5 oz/140gm Softened butter
8oz/250gm caster sugar
2 eggs
2oz/55gm self-raising flour
5 and half oz/165gm plain flour
¾ tsp bicarb
2oz/60gm cocoa powder
Small carton butter milk (tescos)
Baking time 1 1 ¼ hours
1. preheat oven to 180℃ (350℉/gas 4)
2. Lightly grease tin and line.
3. Beat butter and sugar with electric beaters until light and fluffy.
4. add eggs, one at a time, beating well after each addition
5. fold in combined flours, bicard and cocoa powder alternately with the butter milk
6. spoon into tin and smooth the surface
Once cooked, leave in tin for 5 mins before turning out onto wire rack.
Storage: keep in airtight container in fridge for a week, or freeze for 2 months
this is a fab recipe jess. works EVERYTIME
Hi Glynis,
This recipe sounds fab, i will try it out! What size tin do you use for this?
Rachel xx
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