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How to make  Butler’s Pantry Chocolate Cake

Butler’s Pantry Chocolate Cake

By: Debbie Temple

From: A Corner of Eden, Ravenstonedale

The secret to this Chocolate Cake recipe is the addition of evaporated milk to keep it moist……. And it won first prize at last years’ Ravenstonedale Show!

Cake:
200g self raising flour

225g caster sugar

½ tsp salt

25g cocoa powder, sieved

100g margarine

2 eggs, size 3

5 tbsp evaporated milk

5 tbsp water
few drops vanilla essence

Milk chocolate icing:
90g margarine
1 ½ tbsp cocoa
250g sieved icing sugar
2 tbsp hot milk (you may not need all of this)
1 tsp vanilla essence

How it’s done…
  1. Heat oven to 180 c, 350 f, Gas 4. Grease 2 x 20.5 tins (or one deep one and cook for longer).
  2. Mix flour, sugar, salt & sieved cocoa into a bowl.
  3. Rub in margarine until it resembles fine breadcrumbs.
  4. Beat eggs with milk in a separate jug.
  5. Stir in egg mixture, vanilla essence & water into the dry ingredients & beat well.
  6. Place mixture in prepared tins & bake for about 30-35 mins (one large tin for about 50 mins)
  7. When cold sandwich & top with milk chocolate icing (see below)
  8. Melt margarine, blending in cocoa.
  9. Sieve icing sugar into a large bowl.
  10. Pour in melted margarine & cocoa.
  11. Vigorously blend together, adding hot milk & vanilla essence as you go, until you get a smooth paste.