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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Page 13, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy. Ingredients:
250 g butter, softened |
1 teaspoon vanilla extract |
1 1/4 cups caster sugar (275g) |
3 eggs |
2 1/4 cups self raising flour (335g) |
3/4 cup milk (180ml) |
pink food coloring |
2 tablespoons cocoa powder |
2 tablespoons milk, extra |
90 g butter, softened |
1 cup icing sugar (160g) |
1 tablespoon milk |
Directions:
1. Preheat oven to 180dc/160dc fan forced. Grease deep 22cm round or 19cm square cake pan. line base with baking paper.
2. beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
3. Divide mixture among three bowls; ting one mixture pink. Blend sifted cocoa with extra milk in a cup; stir into second mixture; leave remaining mixture plain. Drop alternative spoonfuls of mixture into pan. Pull a skewer backwards and forwards through cake mixture.
4. Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, topside up, onto wire rack to cool.
5. Make butter frosting. Spread frosting over top of cake.
6. BUTTER FROSTING.
7. Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches.
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