The Land Cookery

Secretary
Wailyn Mar
Ph: 02 9349 8725
wailynm@optusnet.com.au

The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. Entires for the cake decorating section (Section 6) can go straight to State Finals and do not need to go to branch or group competitions. State Finals are held at the Annual Conference in May.

Below is The Land Cookery Schedule, The Land Cookery Recipes and the Donna Latter Chocolate Cake.

Notes:

Fruit cake tins:  Some being presented in tins which are smaller on the bottom.  We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom.

Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition.

If a recipe states "sugar", it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily.  If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list.

‘The Land’ Cookery Schedule 2018/2019

Rules

1. This Contest is conducted by the Country Women’s Association of NSW.

2. The Contest is not restricted to members of the CWA; it is open to any person residing in NSW.

3. Entries at branch level to be accompanied by 80 cents entry fee. Entries at state level must be accompanied by the official printed current 2018/2019 coupon which will appear fortnightly in “The Land” newspaper, otherwise they will be disqualified. Each entry requires a separate coupon. Entries must be lodged with the Cookery Officer of a CWA branch and contestants may enter in one branch and one group only. Entries in state finals must be accompanied by the original coupon.

4. Each branch conducts its separate contest at any time that is considered suitable. First and second prize winners must be two different competitors who will then be eligible to enter group semi-finals. This is a competition that is conducted from branch to group and then to state level. Branches cannot enter directly into group semi-finals.

5. First prize winners only of group semi-finals are eligible for the state final conducted concurrently with the CWA Annual General Conference. (This does not apply in Section 6).

6. Additional classes, other than those on the schedule, may be included in branch contests, and additional prizes awarded locally, but prize winners in such classes will not compete in the semi-finals or state finals of the contest.

7. Branches and groups will appoint their own judges, BUT judges and stewards for the state finals will be appointed by the CWA State Land Cookery Chairperson.

8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven) may be sold at branch and group level. All exhibits (except Section Six) become the property of CWA at state level.

9. The Judges decisions are absolutely final and not to be questioned or discussed with the judges.

10. The 80 cents entry fee with each entry form, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through group treasurer to CWA State Office NOT “The Land” Office.

11. All entries in the state finals will be displayed and then sold except Section Six. Proceeds of the sale to be added to the Cookery Contest funds.

12. No ring tin is to be used throughout the contest. NO RACK MARKS ON ENTRIES.

13. NO PACKAGE MIXTURES ARE TO BE USED IN ANY CLASS OF THE CONTEST.

14. Owners may purchase their exhibit, if they inform the steward when entering their exhibit at state level.

15. All entries must be accompanied by a filled in CWA approved label, which will be affixed to the product after judging.

16. IMPORTANT All fruit cakes and sultana cakes must be entered uniced. ALL FRUIT CAKES MUST OBSERVE the 250g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round in judging. The method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS but CAN be entered cut at group semi–finals.

Section 1: Fruit Cakes

Prizes in Class: (a) First $120, Second $80, Third $40

Prizes in Class: (b) First $80, Second $60, Third $40, Total $440

Class (a) Rich Fruit Cake

Hints to competitor: In the fruit cake, nuts, if used should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. Size of tin, round or square, is 20 cm.

A suggestion is 250 g butter, 1250 g fruit and 250 g brown sugar.

Points to be looked for in judging: A smooth, even top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels: moist but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds are allowed on top. Your own favourite recipe may be used.

Class (b) Sultana Cake

Hints to competitor: 250 g butter basis is standard mixture for size and weight to be observed. A suggested guide for proportion of fruit and mixture is 250 g butter, 250 g sugar and not more than 500 g sultanas. Size of tin can be round or square, 20 cm.

Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Cherries and peel not acceptable. No almonds allowed on top. Sultanas must not be cut.

Section 2: Butter Cakes

Prizes in Class: (a) First $50, Second $30, Third $20

Prizes in Class: (b) First $50, Second $30, Third $20, Total $200

Important: In judging, the method of cutting right through the centre of the cake must be observed.

CAKE SHOULD BE PRESENTED AS BAKED, NOT TRIMMED.

Class (a) Lime and Buttermilk Cake

To be cooked in a round 20 cm tin, white glacé icing on top only, no decorations. Recipe in June 2018 journal MUST be used.

Class (b) Rainbow Cake

Three layer cake – chocolate: bottom layer, pink: middle layer and vanilla: top layer.  To be cooked in 3 x 20 cm shallow pans.  Buttercream filling (no more than 3 mm thick); pink glacé icing on top only, no decorations. Recipe in June 2017 journal MUST be used.

Section 3: Date Loaf

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in a Loaf tin, approximately 14 x 24 cm, un-iced. Recipe in June 2018 journal MUST be used.

Section 4: Petticoat Tail Shortbread

Prizes: First $40, Second $30, Third $20, Total $90

To be presented as a circle of eight (8) Petticoat tails, approximately 16cm round. Recipe in June 2018 journal MUST be used.

Section 5: Honey Jumbles

Prizes: First $40, Second $30, Third $20, Total $90

Six (6) to be presented, approximately 7cm x 3cm, Iced on top with three (3) white and three (3) Pale Pink. Recipe in June 2018 journal MUST be used.

Section 6: Cake Decorations And Sugar Art

Prizes in Class: (a) First $120, Second $80, Third $60. Prizes in Class: (b) First $80, Second $40, Third $20. Prizes in Class: (c) First $80, Second $40, Third $20. Prizes in Class: (d) First $50, Second $30, Third $20. Prizes in Class: (e) First $40, Second $30, Third $20. Prizes in Class: (f) First $40, Second $30, Third $20, Total $820

Class (a) Fruit and Foliage

Champion Class. Exhibit to be no more than 2 tiers, Maximum Board size 45cm x 45cm

Class (b) Pearls and Pansies

Single Tier Cake. Board Maximum size 35cm x 35cm

Class (c) Nursery Rhyme

Creative Sugar Art—An imaginative & creative piece of sugar work. No cake required. Wooden sticks/skewers used as supports permitted. Maximum Board size 35cmx35cm.

Class (d) Miniature Decorated Cake—Wedding Day

Two (2) or more cakes fit inside a 15cm square. Decorations scaled to size.

Class (e) Open, Sugar Art Plaque—Marine Life

Must be displayed on a 25cm x 25cm board with cleats or on stand. Finished plaque must NOT exceed 25cm x 25cm.

Class (f) Novice Section—Bold and Beautiful

Board maximum size 35cm x 35cm

NOTE: A novice is classified as a decorator who has never won a 1st prize in this particular class or similar class in any competition.

Conditions of Entry for Cake Decorations and Sugar Art (Rules to be enforced)

i. These sections are judged on appearance only. Dummy cakes may be used but must be stipulated when entered.

ii. Wire, tape, tulle, fabric ribbon, braid, cord, stamens and manufactured pillars are permitted.

iii. Manufactured ornaments, flowers, computer imaging, leaves or dried stems MAY NOT BE USED.

iv. Cleats MUSR be attached to the base of the presentation board.

v. NO WIRES may be inserted directly into the cake—a posy pick or substitute is acceptable if the top edge is visible.

IMPORTANT

$1 entry fee must be paid at State. Entries must be clearly identified in their right class. Entries in this section may be retained by the competitor. Exhibits in this section may be entered directly into the finals and need not pass preliminary judging in Branch or Group contests.

One entry in each class only.

Section 7: Steamed Fruit Pudding

Prizes: First $120, Second $80, Third $60, Total $260

A suggested guide: 250 g butter, 250 g brown sugar and approximately 1250 g fruit basis as standard mixture for size and weight. To present with a minimum weight of 1.5kgs.

Points to be looked for in judging: Fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants, raisins and peel. Dates are allowed but NOT CHERRIES. Should be dark but not overdone. A good shape with no holes and no soggy, wet or mouldy patches.

Section 8: Jam, Pickles & Relish

Prizes in each Class: First $40, Second $30, Third $20, Total $270

Class (a) Strawberry Jam

Recipe in June 2018 Journal must be used

Class (b) Quick and Easy Pomegranate Jelly

Recipe in June 2018 Journal must be used

Class (c) Pickled Pears

Recipe in June 2018 Journal must be used.

IMPORTANT: Unopened jars must be unlabelled at State Conference. Jams, pickles and relish are to be presented in approximately 375ml jars. Correct size jars will be available to purchase at State Conference. Jars must be correctly labelled at branch and group days only. Commercial tops to be covered with coloured contact. Contestants are advised to retain some unopened jars of the same batch, as jars opened at branch and group contests are not eligible for state finals.

Points to be looked for in judging: Jams should be of good appearance and colour, and to be softly set, but not too sticky or watery. Fruit should be well cooked and quite soft, with no particles or crystallisation, mould or fermentation, and not over cooked. Jelly should be clear, hold shape when sample taken and gently quiver on the spoon. Flavour is the deciding factor.

Section 9: Gluten Free Lamington Fingers

Prizes: First $40, Second $30, Third $20, Total $90

Six fingers to be presented, approximately 3 cm x 7 cm each. Recipe in June 2017 journal MUST be used.

Section 10: Chocolate Sponge

Prizes: First $60, Second $40, Third $20, Total $120

Two x 20 cm round cake tins.  Raspberry jam filled for Branch and Group but Group finalist to be sent to State Finals UNFILLED. No icing sugar or dusting allowed on top.

Hints to the Competitor: Layers to be evenly risen, identical in thickness and baking.  Top should be smooth and without sugar spots.  Texture should be fine, delicate and spongy when lightly pressed with fingertips.  Leave Uniced.

Recipe in June 2017 journal MUST be used.

Section 11: Special Section For Young Competitors

Prizes: First $20 (plus award), Second $ 15, Third $10, Total $90

Award Donated by ‘The Land’ Cookery Committee.

Class (a) Cinnamon Tea Cake - 18 years and under as of 31 March 2019

To be cooked in a round 20cm tin, cinnamon topping as per recipe. Recipe in June 2018 journal MUST be used.

Class (b) Decorated Butter Biscuits - 12 years and under as at 31 March 2019

Four (4) to be presented, 5cm rounds decorated with 100’s and 1000’s. Recipe in June 2018 journal MUST be used.

Special ‘The Land’ Awards For Branches Judged On Ratio of Members Entries

Branches with 15 members and under with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 16 to 25 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 26 to 50 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches over 51 members with most entries in Cookery Competition:

First $150, Second $75, Third $25, Total $250

All entries will be considered but flavour and eating quality will be the deciding factor—except in Section 6.

 

The Land Cookery Recipes 2018/2019

Download a PDF of The Land Cookery 2018/19 recipes here.

Lime and Buttermilk Cake—Section 2, Class A

Recipe MUST be used

Ingredients

250g butter, softened
220g (1 cup) caster sugar
1 tablespoon finely grated lime zest
3 eggs, separated
300g (2 cups) self-raising flour
250ml (1 cup) buttermilk
1-2 tablespoons lime juice

Method

Preheat oven to moderate (180°C). Grease a 20cm (8in) round cake tin and line base with baking paper.

Cream butter, sugar and lime zest in a small mixing bowl until pale and creamy. Add and beat in egg yolks one at a time until combined. Transfer to a large mixing bowl.

Stir in half of the sifted flour, half of the buttermilk and half of the lime juice, then stir in the balance of the sifted flour, buttermilk and lime juice.

Whisk egg whites until soft peaks form. Fold in about half of the whites into mixture then fold in remainder—it will mix in better. Spread into the prepared tin.

Bake for about one hour or until cooked. Stand for 10 minutes before turning out.

Cover the top only with a thin layer of white glace icing flavoured with lime juice.

 

Rainbow Cake (traditional)—Section 2, Class B

Traditional rainbow cake CWARecipe MUST be used

225g butter, softened
440g (2 cups) caster sugar
6 eggs
450g (3 cups) plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
Pinch of salt
185 ml (¾ cup) milk
½ tsp lemon essence
Few drops red food colouring
½ tsp vanilla essence
2 ½ tablespoons cocoa dissolved in 2 tablespoons boiling water

Buttercream Filling:

125g butter, softened
185g (1 ½ cups) icing sugar
½ tsp vanilla essence
Milk to get a fluffy consistency

Plain Pink Glacé Icing—for top only

Preheat oven to moderate—180°C. Grease three round 20cm cake tins and line base of each.

Cream butter and sugar together, add eggs one at a time. Sift dry ingredients and gradually add to the butter mixture alternately with the milk. Mix well.

Divide the cake mixture into three similar sized bowls. To the first add the lemon essence. To the second add a few drops red food colouring. To the final third add the vanilla essence and the cocoa & water.

Bake the three cakes for about 30–35 minutes or until done. Cool 5 minutes and turn out onto tea towel covered wire racks.

To make the buttercream filling, beat butter until fluffy and white. Add the icing sugar and vanilla and beat to a spreadable consistency with the milk.

To assemble, place chocolate layer on the bottom, then pink and then white—with buttercream between each layer. Ice the top only with a pink glacé icing, making sure you don’t go over the edge.

Date Loaf—Section 3

Recipe MUST be used

Ingredients

1 ½ cup chopped dates
¾ cup sugar
115g butter, room temperature
½ tsp bicarbonate of soda
1 cup boiling water
1 egg
1 ¾ cup self-raising flour
1 tsp ground nutmeg

Method

Heat oven 160°C. Prepare a 14 x 24cm (5 x 9 inch) loaf tin—grease and line base with strip of baking paper.
Place dates, sugar, butter and bicarbonate in a bowl and add the cup of boiling water. Set aside to cool to just warm.
Add the egg, lightly beaten, sifted flour and nutmeg, and stir into the wet ingredients until mixed.
Bake for 50 to 60 minutes or until cooked.
Cool 10 minutes in tin before turning out onto a tea towel covered cake rack.

Petticoat Tails Shortbread—Section 4

Recipe MUST be usedPetticoat Tails Shortbread - CWA of NSW

Ingredients

115g unsalted butter, chopped into cubes
30g castor sugar
30g pure icing sugar
¾ tablespoon cornflour
1 cup (150g) plain flour
¼ tsp salt

Method

Preheat oven to moderately slow (170°C). Line a baking tray with baking paper.
Cut a 16cm circle of extra baking paper and fold into 8, cut a small snip in the corners of each fold—open up again and set aside.

In a medium size mixing bowl combine the butter, sugars and cornflour, and work together with your hand, until the ingredients are mixed.

Add the sifted flour and salt, and mix until it leaves the sides of the bowl and clump together
Place the dough on a lightly floured surface and gently form into a smooth ball. Flatten and then roll out into a circle, approximately 10mm thick. Carefully lift onto the tray and place the circle of paper over the shortbread and gently roll over the top and you will have some fold marks imprinted onto the shortbread which you can now cut in segments with a sharp knife.

Cut all the way through the dough, but leave the wedges close together.

Make indents around the outer edge of the circle, and then pinch it, creating three or four even pinches in each segment. Prick the shortbread with a fork for a decorative pattern.

Bake in the oven for 20 to 25 minutes until crisp and a tint of colour is showing.

Leave the shortbread to cool on the tray and when still slightly warm, use a sharp knife to cut through the segments and create petticoat tails.

Iced Honey Jumbles—Section 5

Recipe MUST be used

Ingredients

75g butter, chopped
½ cup honey
1½ cups plain flour
1 tsp ground ginger
1 tsp mixed spice
½ tsp bicarb soda
1½ tbsp milk
Icing
1 egg white
1½ cups icing sugar
Pink food colouring

Method

Preheat the oven to moderate (180°C), and line 2 baking trays with baking paper.
Combine the butter and honey in a small saucepan and stir over medium-low heat until melted and smooth. Set aside to cool slightly.

Sift the dry ingredients into a large bowl and make a well in the centre. Add the honey mixture and milk, and stir with a wooden spoon until smooth. Cover with plastic wrap and put in fridge for 30 minutes, until firm.

Divide the dough into two equal portions. Divide one portion into 10 even-sized pieces, and roll into little log shapes 7cm long. Place onto prepared trays and pat slightly to flatten. Repeat with the remaining dough.

Bake for 12 minutes, until lightly browned around the edges and slightly cracked on top. Cool on trays for 5 minutes, then move to a wire rack to cool completely before icing.

To make the icing, whisk the egg white in a medium bowl until frothy. Sift the icing sugar over the egg white and stir until smooth. Divide the icing in half and tint one portion with pink food colouring. Spread icing over the cooled biscuits. Leave to set.

 

Strawberry Jam—Section 8, Class A

Recipe MUST be used

Determine the mass of the fruit after removing the stalks.

Use 750g of sugar to every kilogram of fruit. Add 30ml of lemon juice to every 1.5kg of fruit.

Pack the fruit and sugar in alternate layers in a stainless steel or enamel saucepan. Leave for two hours or overnight.

Put the saucepan on a cool part of the stove. Heat slowly, while stirring occasionally until the sugar has dissolved.

Boil fairly rapidly until the jam is ready. Stir occasionally to prevent burning.

Test a tablespoon or so on a chilled saucer, drawing a finger through the cooled strawberry jam and check whether the line stays clean and the juices don’t come back together. If they do, continue cooking.

Skim off any foam and pour into hot, sterilised jars, seal immediately while still hot.

Quick and Easy Pomegranate Jelly—Section 8, Class B

Recipe MUST be used

Ingredients

4 cups pomegranate juice
6 cups white sugar
2 lemons juiced
44 gm Jamsetta

Method

Sterilize jars and keep warm ready for the jelly.

Combine pomegranate and lemon juice with Jamsetta and bring to boil over heat, stirring often.

Add sugar and bring back to boil for 1-2 minutes, stirring often. Turn heat off and fill the jars.

Skim off any foam either before bottling or let it settle to the top in the jar and remove before sealing.

 

Pickled Pears— Section 8, Class C

Recipe MUST be used

Ingredients

10 medium/large beurre bosc pears
1 tsp allspice berries
12 whole cloves
2 cups vinegar (use ½ white and ½ malt or apple)
1 stick of cinnamon—broken
2½ cm chopped fresh ginger
2 cups white sugar

Method

Peel core and slice into 16 wedges the pears.

Slowly bring the rest of the ingredients to a boil stirring till sugar dissolves.

Add pears and simmer till tender.

Drain with slotted spoon and add pears to sterilized hot jars.

Boil remaining syrup till thickened and top the pears in the jars with this syrup.

Seal immediately and store in fridge when opened.

 

Gluten Free Lamington Fingers—Section 9

Recipe MUST be used

Cake Mixure:

175g (1 ¼ cups) gluten-free plain flour
2 ½ teaspoons gluten-free baking powder
165g (¾ cup) caster sugar
125g butter at room temperature, cubed
2 eggs, room temperature
80ml (⅓ cup) milk
2 teaspoons vanilla essence

Chocolate Icing & Coconut Coating:

500g (4 cups) pure icing sugar
55g (½ cup) cocoa
150ml water
½ teaspoon vanilla essence
180g (2 cups) desiccated coconut, to coat

1. Preheat oven to 180°C (160°C fan forced). Grease 20cm x 30cm shallow cake tin, line base and two long sides with one piece of baking paper.

2. Put the flour, baking powder, sugar, butter, eggs, milk and vanilla in a large bowl. Use electric mixer to beat on low speed until combined.

3. Increase speed to medium and beat for three minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly. Lightly tap the tin on the bench top to get rid of air bubbles.

4. Bake for 20 minutes or until cooked when tested with a skewer. Leave to cool in the tin for about 5 minutes then turn out onto a tea towel covered wire rack to cool completely.

5. Prepare Chocolate Icing: Sift icing sugar and cocoa into a medium bowl and add boiling water and vanilla, and stir until smooth. Consistency should be of pouring cream.

6. Trim the edges of the cooled cake with a sharp serrated knife then cut cake into fingers approximately 3 cm x 7 cm each.

7. Spread coconut on to a tray. Rest cake portion on a fork and dip into the chocolate icing and then spoon the coconut over the top and sides to completely coat (if icing becomes too thick to handle, add a little boiling water). Place on a wire rack and repeat.

Chocolate Sponge Cake—Section 10

Recipe supplied here must be used

Raspberry jam filled for branch and group only. Comes to state unfilled. No icing sugar or dusting allowed on top.

Ingredients:

1 tablespoon butter
2 tablespoons cocoa powder
2 tablespoons boiling water
4 eggs
¾ cup (165g) sugar
1 cup (150g) self-raising flour

Preheat oven to moderate—180°C. Grease two 20cm round cake tins and line bases with baking paper.

Melt the butter, add cocoa and mix. Stir in boiling water and put aside to cool.

Whisk the eggs and sugar together in a bowl until pale and creamy, about 10 minutes. Gently fold in sifted flour and lastly fold in the cocoa mixture.

Divide mixture equally between the prepared tins. Bake for 20 minutes or until firm to the touch. Cool on a wire rack on top of a tea towel so as not to get rack marks.

 

Cinnamon Teacake—Section 11, Class A

Recipe MUST be used

Ingredients

Melted butter to grease
100g butter, at room temperature, cubed
110g (½ cup) caster sugar
1 teaspoon vanilla essence
1 egg, at room temperature
150g (1 cup) self-raising flour
80ml (⅓ cup) milk, at room temperature

Cinnamon topping
1 tablespoon caster sugar
½ teaspoon ground cinnamon
20g butter, melted

Method

Preheat oven to 180°C or 160°C fan-forced.

Grease a shallow 20cm round cake tin with melted butter and line the base with baking paper.

Beat butter, sugar and vanilla until pale and creamy. Add the egg and beat until well-combined. On low speed, beat in half the flour, then the milk, and then the remaining flour until just combined.

Spoon into the prepared tin and use the back of a spoon to smooth the surface.

Bake in the preheated oven for 30 minutes or until golden and a skewer inserted in the center comes out clean. Stand in the tin for 5 minutes before transferring to tea towel covered cake rack.

To make the cinnamon topping, combine the sugar and cinnamon. Brush the top of the warm cake with the melted butter and sprinkle the cinnamon sugar mixture evenly over the top of the cake.

Decorated Butter Biscuits—Section 11, Class B

Recipe MUST be used

Ingredients

250g butter, at room temperature
125g (¾ cup) icing sugar mixture
1 teaspoon vanilla essence
300g (2 cups) plain flour
70g (½ cup) custard powder
2 tablespoons milk
100’s & 1000’s to decorate

Method

Heat oven to 180°C.
Beat butter and sugar in a bowl until pale and creamy. Beat in vanilla. Add the sifted flour, custard powder and then the milk. Stir until a soft dough forms. Turn out onto a well-floured surface and bring together and shape into a disc.

Cover with plastic wrap and rest in fridge for ½ to 1 hour.

Roll out dough approximately 5mm thick and cut into rounds using a serrated 5cm scone cutter. Place on a greased tray and decorate with about ¼ tsp of 100’s & 1000’s sprinkles. Press in slightly with the back of a teaspoon so that they don’t roll off.

Bake for approximately 12-14 minutes in oven until golden.

 

Donna Latter's Chocolate Cake

Ingredients

125g butter

1 ¾ cups self raising flour

1 ¼ cups caster sugar

½ teaspoon bicarbonate soda

2 eggs

1 cup milk

2 tablespoons cocoa

Method

1.    Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.

2.    Grease & line a 20cm tin (round or square).

3.    Pour the mixture into the tin. Bang the tine slightly to even out the mixture.

4.    Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.

5.    TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.

6.    When cool, ice on top with chocolate icing.

 

 


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