Preparation Time : 15-20 minutes
Cooking Time : 30 minutes
To Serve 8-10
Ingredients
Milkmaid : 1/4 tin
Maida : 120 gm
Butter : 120 gm
Cocoa : 90 gm
Sugar : 50 gm
Eggs : 2
Milk : 1/3 cup
Baking powder : 1/2 tsp
Icing
Milikmaid : 1/4 tin
Cocoa sieved : 30 gm
Butter : 50 gm
Method
Cooking Time : 30 minutes
To Serve 8-10
Ingredients
Milkmaid : 1/4 tin
Maida : 120 gm
Butter : 120 gm
Cocoa : 90 gm
Sugar : 50 gm
Eggs : 2
Milk : 1/3 cup
Baking powder : 1/2 tsp
Icing
Milikmaid : 1/4 tin
Cocoa sieved : 30 gm
Butter : 50 gm
Method
- Grease and dust the baking tray with maida.
- Preset oven at 160 C.
- Sieve together maida, cocoa and baking powder.
- Beat butter and sugar until light and creamy. Add eggs a little at a time, beating well after each addition.
- Fold sieved ingredients into the above mixture alternating with Milkmaid and milk. Mix well and pour into greased tray.
- Bake at 160 C for 25 to 30 minutes until centre of the sponge springs back when lightly pressed. Allow to cool in tray.
- Melt butter for icing. Add cocoa. Cook over low heat for 1 minute. Remove from heat and add Milkmaid. Mix thoroughly. Spread over cake in tray and leave to set. Cut into squares and serve.