Stephanies chocolate cake

Yield: 1 servings

Measure Ingredient
125 grams Soft butter; (half a cup)
½ cup Castor sugar
¼ cup Brown sugar
2 Eggs
1 tablespoon Beehive Co honey* or golden syrup
1 teaspoon Vanilla essence
1 cup Milk
1½ cup Self raising flour
2 tablespoons Cocoa
50 grams Choc bits

Choose a cake tin (20cms round works well) and grease it with butter.

Heat the oven to 180c. Beat the soft butter, brown and castor sugar and eggs until creamy.

Add the golden syrup and vanilla and stir well. Add the milk, flour and cocoa and mix until all the flour has disappeared.

Pour the cake batter into a tin and sprinkle the choc bits over the top.

Bake at 180c for 40 minutes or until puffed and firm.

After 10 minutes cooling in the tin remove the tin and sprinkle with icing sugar.

Note: To make cupcakes, spoon the mixture into patty pans and bake at 180c for 15 minutes only. Dust with icing sugar.

Converted by MC_Buster.

Per serving: 1338 Calories (kcal); 120g Total Fat; (78% calories from fat); 22g Protein; 54g Carbohydrate; 681mg Cholesterol; 1280mg Sodium Food Exchanges: ½ Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 2 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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