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Bero Book Chocolate Cake Recipe
Beat well until light and fluffy and well mixedFollow CKillustrationSubscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by emailHere we live at The Ridings - our Bed & Breakfast and holiday cottage business Disclaimer I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the itemReturn To TopSmall Print Copyright All Rights Reserved 2011-2017 Penny's RecipesThe RidingsBrig O' TurkPerthshireFK17 8HTScotland01877 376246 ASSEMBLING THE CAKE:Follow Me FacebookPinterestTwitter ththNow make it for myself as a treat and memory to those days
Email Address Search Recent Posts Apple & Cinnamon Cake Cup Cake Cases the First Review Hodmedods Breakfast Muffins Let them eat cake Banana and Walnut Muffins Posts by Month July 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 Copyright 2017 The Art of BakingNotify me of new posts by emailYou (and your stomach) can thank us later! Sign up One of my clients wanted a milk chocolate cake and after trying to find a recipe, I came across thisStore in an airtight tin for upto 5 days, or freeze the cake before icingthBeat well until light and fluffy and well mixed.
If you have a favourite chocolate cake recipe, do share it, either via the comment facility below or here If you like this recipe you might also like Chocolate Fudge Cake Chocolate Sponge Cake Recipe Ingredients 200g / 7oz self-raising flour 150g / 5oz caster sugar 50g / 1.5 oz cocoa powder 100g / 3.5 oz butter 2 eggs 5 tablespoons evaporated milk 5 tablespoons water Buttercream Icing 100g / 3.5oz butter, soft and cut into pieces 200g / 7oz icing sugar 3 tablespoons water 6 drops peppermint essence (optional) Print Recipe Cooking Directions Preheat the oven to 170 degrees C Grease your sandwich tins and put to one side Sieve the flour and cocoa into a large mixing bowl Add the sugar and stir Rub the butter into the mixture with the tips of your fingers Beat the eggs together with the milk Pour the liquid into the bowl and stir thoroughly with the flour mix Divide evenly between the two cake tins smooth over to ensure even distribution Bake in the oven for about 25 minutes or until the cake is springy to the gentle pressure of a finger Allow to cool for a few minutes in the cake tin Turn out and cool on a wire rack Make the butter icing In a bowl beat together the butter,icing sugar and water until soft Add the peppermint essence if using Make the Cake When the cake is completely cool, decide which is the bottom cake Spread the butter icing evenly over the bottom tier, ideally using a pallet knife Carefully place the other cake on top Your cake is ready to slice! Keeps for a few days in a cake tin Print Recipe If you like this recipe, you may want to subscribe to Pennys Recipes newsletter and get the free Meal Plan 7 family meals for under 30 Baking Recipes Cake Recipes From ScratchPrint Recipe Comments Bridget Ashton says April 1, 2016 at 2:52 am I have been making this be-ro recipe for 40 years!!! It remains a very firm favourite with both my Sons and now with my GrandchildrenStep 2 Mix flour, sugar, salt and cocoaThis goes in my recipe book, thanks for postingBake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risenThis is my copy of the 37th edition of theHome Recipes with Be-Ro FlourbookletI WANT TO MAKE View Suggestions Pasta is life A hot stack of pancakes Game day sweets Anything in a taco Cookie dough, all day When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icingPlease modify your search and try againI will have a go at making this one ! Reply The Cake LadyPost author02/02/2016 at 5:08 pmPermalink Thanks, Janet, let me know how you get on, Carol Reply Leave a Reply Cancel reply Your email address will not be published
If you don't have evaporated milk, use full fat fresh milk insteadWatch on your iPhone, iPad, Apple TV, Roku, or Fire TVStep 3 Rub in margarineI didn't add the frosting and instead ganached the cake with milk chocolate instead and used 11 tablespoons of evaporated milk instead of 10RecipesCake Fillings And Frostings Old Fashioned Tea-Time Milk Chocolate Cake 4.75 (4) Recipe by French Tart “Another one of my Mum's failsafe recipes.originally taken from the Be-Ro Home Recipes Cookbook
Powered by WordPressX If you feel that the chocolate cake you just made needs more chocolate then remind yourself here for when you cook it againIt cooked pretty quickly in just over 20 minutes and had a different finish to the trad vic sandwich, more of a brownie on the outsidethTheme: Spacious by ThemeGrillPer Serving % Daily Value Calories 373 Calories from Fat 149 40% Total Fat 16.6 g 25% Saturated Fat 6.6 g 33% Cholesterol 55.4 mg 18% Sodium 223.8 mg 9% Total Carbohydrate 54.3 g 18% Dietary Fiber 2.7 g 10% Sugars 35.4 g 141% Protein 5.5 g 10% Serves Done or Cancel Yields Cake Done or Cancel Units US Metric Done or Cancel Close Share this recipe: Old Fashioned Tea-Time Milk Chocolate Cake Pinterest Facebook Email Saving PhotoIngredients for Milk Chocolate Icing e0ec752d1c
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