Edmonds Chocolate Cake
175 g butter, softened
1 ¾ cups sugar
½ cup cocoa
2 teaspoons Edmonds Baking Powder
1 teaspoon vanilla essence
2 cups Edmonds Standard Grade Flour
1 cup milk
2 cups icing sugar
4 tablespoons water, approximately
¼ teaspoon vanilla essence
1 tablespoon cocoa
¼ teaspoon butter, softened
Preheat over to 180°C conventional or 160°C fan-forced. Grease and line a 22cm round cake tin. Cream butter, vanilla essence and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift cocoa, flour and baking powder together and add to the creamed mixture alternately with the milk. Pour mixture into prepared cake tin and bake for 45 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
To make the icing, sift the icing sugar and cocoa into a mixing bowl. Add butter and sufficient water to mix to a spreadable consistency. Flavour with vanilla essence. Spread icing over top of the cooled cake.
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