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Chocolate Cake with Tangy Choc Butter Frosting
2 cups SR (self-raising) flour
4 tbsp cocoa
1 cup white sugar
180g / 6oz softened butter
1 cup milk
1 tbsp vanilla essence
Pre-heat oven to approx. 180 degrees C / 355 degrees F
Sift dry ingredients. Add softened butter, eggs, vanilla essence and milk.
Beat high for 3 minutes.
Place in greased and lined cake tin
Bake 50 minutes.
Allow to cool before adding frosting
Frosting / icing
2 cups icing sugar
180g / 6oz softened butter (do not melt)
1 tbsp milk
½ small lemon
Sift dry ingredients, add butter, lemon and milk. Beat until fluffy.
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