CHOCOLATE POUND CAKE
¾ cup butter, softened
1½ cups caster sugar
3 teaspoons vanilla essence
3 eggs, lightly beaten
1 ½ cups self raising flour
½ cup cake flour
3 tablespoons cocoa powder
1 ¼ cups milk
Preheat oven 190°C.
Place butter, sugar and vanilla in a bowl and beat until light and fluffy. Gradually beat in the eggs.
Sift together the flours and cocoa powder. Fold the flour mixture and milk, alternatively, into the butter mixture.
Pour the mixture into a greased and lined square cake tin and bake for 55 minutes or until the cake is cooked when tested with a skewer. Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool.
Het koek na gebak, in blokke gesny en versier… het in drie gesny en tussen lae caramel en strawberry jam gesmeer en bo-op met vars room en ‘n cherry met gerasperde chocolate versier… dit is maar wat ek gedoen het.
PHOTO: Petro van Genderen
