2 eggs
3/4 cup caster sugar
1/2 teaspoon vanilla essence
1 cup self-raising flour
2 tablespoons cocoa
3 tablespoons melted butter
2 tablespoons milk
3/4 cup caster sugar
1/2 teaspoon vanilla essence
1 cup self-raising flour
2 tablespoons cocoa
3 tablespoons melted butter
2 tablespoons milk
for the butter frosting
60 g (2 oz) butter
1 cup icing sugar
2 tablespoons full cream powdered milk
1 teaspoon lemon juice
water
1 cup icing sugar
2 tablespoons full cream powdered milk
1 teaspoon lemon juice
water
method
1. Beat eggs well, add sugar and beat for 5 minutes.
2. Stir in vanilla essence.
3. Sift flour with cocoa and fold into beaten eggs with melted butter and milk.
4. Blend well and turn into a greased and floured 23 x 12 cm (9 x 5 inch) loaf tin.
5. Bake in a moderate oven 180-190°C (350-375°F) for 50 to 55 minutes or until cooked when tested.
6. Turn out onto a wire rack and cool.
7. Spread top with butter frosting, swirling it on with the back of a spoon.
2. Sift icing sugar with powdered milk and beat into butter with lemon juice, adding enough cold water to give a spreading consistency.
2. Stir in vanilla essence.
3. Sift flour with cocoa and fold into beaten eggs with melted butter and milk.
4. Blend well and turn into a greased and floured 23 x 12 cm (9 x 5 inch) loaf tin.
5. Bake in a moderate oven 180-190°C (350-375°F) for 50 to 55 minutes or until cooked when tested.
6. Turn out onto a wire rack and cool.
7. Spread top with butter frosting, swirling it on with the back of a spoon.
for the butter frosting
1. Cream butter until light.2. Sift icing sugar with powdered milk and beat into butter with lemon juice, adding enough cold water to give a spreading consistency.
rate this recipe
9.0
out of 10
3 users have helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
