125 g Butter; (half a cup)
1/2 c Castor sugar
1/4 c Brown sugar
Flour
2 Eggs
1 tb Beehive Co honey* or golden
-syrup
1 ts Vanilla
1 c Milk
1 1/2 c Self raising
2 tb Cocoa
50 g Choc bits
1. Choose a cake tin (20cm. round works well) and grease it with butter.
Preheat the oven to 180?c.
2. Beat the soft butter, brown and castor sugar and eggs until creamy.
3. Add the golden syrup and vanilla and stir well.
4. Add the milk, flour and cocoa and mix until all the flour has
disappeared.
5. Pour the cake batter into a tin and sprinkle the choc bits over the top.
6. Bake at 180c. for 40 minutes, or until puffed and firm.
7. After 10 minutes cooling in the tin, remove the cake and sprinkle with
icing sugar or top with chocolate icing ( 1 cup of icing sugar, 1
tablespoon of cocoa and 2 teaspoons boiling water all mixed together until
smooth and shiny.
Yields
1 servings
