Name: Choclate cake with nuts
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 125.00 ml cocoa powder; 2.00 ml salt; 5.00 ml Baking powder; 7.00 ml Bicarbonate of soda; 250.00 ml castor sugar; 125.00 ml pecan nuts chopped; 3.00 eggs extra-large; 125.00 ml cocoa powder; 250.00 ml milk; 100.00 g butter soft, or margarine; 500.00 ml icing sugar; 65.00 ml cocoa powder; 10.00 ml vanilla essence; 30.00 ml milk

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Ingredients (15)

500.00 ml	flour — cake
125.00 ml	cocoa powder
2.00 ml	salt
5.00 ml	Baking powder
7.00 ml	Bicarbonate of soda
250.00 ml	castor sugar
125.00 ml	pecan nuts — chopped
3.00	eggs — extra-large
125.00 ml	cocoa powder
250.00 ml	milk

Chocolate butter icing

100.00 g butter — soft, or margarine

500.00 ml icing sugar

65.00 ml cocoa powder

10.00 ml vanilla — essence

30.00 ml milk

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Method:

Heat oven to 180°C. Grease and line 2 rectangular lamington tins. Sift dry ingredients together. Add castor sugar and pecan nuts. Beat eggs, oil and milk together, add to dry ingredients and
mix well. Divide between two prepared
cake tins. Bake for 30 minutes
or until the skewer comes out clean. Let cake rest for a few minutes,
turn out onto a wire rack covered with clean dishcloth. Cool completely.
To make icing:
cream butter, add sifted icing sugar and cocoa powder. Add vanilla essence and enough milk to
make mixture light, creamy and spreadable. Spread over cakes, cut into squares or heart shapes. Serve dusted with icing sugar.