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Ingredients7oz SR flour8oz sugar 4oz marg 2-4 tbsp cocoa powder (depending on taste) 2 eggs Whole milk - about 1/2 cup For the butter-cream icing (I'm afraid I always guess the quantities): Icing Sugar Butter Cocoa |
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MethodMix flour, sugar, marg, and cocoa in Kenwood (or similar) until breadcrumb consistency.Crack eggs into mug and fill to brim with milk. Chuck into bowl and whizz very quickly until smooth consistency (no longer than 1 minute). Pour evenly into 8" cake tins and bake in mod hot oven for approx 25-30 mins. Turn out. Make butter-cream icing and sandwich together when cake is cold. Wait til next day to scoff, as it goes lovely and sticky on outside of cake. | |||||||||||||||||||||
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