Old Fashioned Tea-Time Milk Chocolate Cake

Name: Old Fashioned Tea-Time Milk Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 Cake, 12 serving(s)
Ingredients: 198.44 g self raising flour; 198.44 g caster sugar; 1.23 ml salt; 56.69 g cocoa powder; 113.39 g soft margarine or 113.39 g softened butter; 2 eggs, beaten with; 73.94 ml evaporated milk; 73.94 ml extra evaporated milk; 4.92 ml vanilla extract; 85.04 g butter; 59.16 ml cocoa powder; 226.79 g sieved icing sugar; 44.37 ml hot evaporated milk or 44.37 ml hot full-fat milk; 4.92 ml vanilla extract; chocolate, buttons; walnuts; pecans; raspberries

Submitted by French Tart

"Another one of my Mum's failsafe recipes......originally taken from the Be-Ro Home Recipes Cookbook. This cake is always a winner for afternoon teas and is delicious if eaten with a glass of cold milk! A well-behaved cake when packed for a picnic too. If you don't have evaporated milk, use full fat fresh milk instead. You can decorate this cake with walnut or pecan halves - little Cadbury's "Chocolate Buttons" are also a good finishing touch! When raspberries are in season, I often add them to the sandwich filling and to the top for decoration."

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photo by French Tart

Ready In:: 45mins
Ingredients:: 18
Yields:: 1 Cake
Serves:: 12

ingredients

Cake
198.44 g self raising flour
198.44 g caster sugar
1.23 ml salt
56.69 g cocoa powder
113.39 g soft margarine or 113.39 g softened butter
2 eggs, beaten with
73.94 ml evaporated milk
73.94 ml extra evaporated milk
4.92 ml vanilla extract
Milk Chocolate Icing
85.04 g butter
59.16 ml cocoa powder
226.79 g sieved icing sugar
44.37 ml hot evaporated milk or 44.37 ml hot full-fat milk
4.92 ml vanilla extract
TO DECORATE
chocolate, buttons
walnuts
pecans
raspberries

directions

CAKE:
Sieve the flour, sugar, salt and cocoa together.
Rub in the margarine or butter.
Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
Beat well until light and fluffy and well mixed.
Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
ICING:
Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
Beat until smooth and thick.
Allow to settle for about 5 minutes before icing the cake.
ASSEMBLING THE CAKE:
When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
Decorate each rosette with a nut half, chocolate button or fresh raspberry.
Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.

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Reviews

One of my clients wanted a milk chocolate cake and after trying to find a recipe, I came across this. I generally don't leave comments but wow, this was so delicious, moist and wonderfully chocolaty. It didn't crack or sink in the middle and held it's shape quite well. I should also add that it was a very easy and inexpensive recipe and the client loves the flavour too. I didn't add the frosting and instead ganached the cake with milk chocolate instead and used 11 tablespoons of evaporated milk instead of 10. This goes in my recipe book, thanks for posting.

Divleen K.
This cake was really fun to make. I only had a 22cm pan, so I increased the quantities to 1.5 times. But this threw out my baking times and I ended up over cooking it a little, and it was a tad dry. The next day it was a bit better, and warming it in the microwave before serving made it better. So, we did end up eating it all! I'll definitely make again. Thanks!

Chickee
I've been using a recipe similar to this for the last 35 years when a neighbour brought it back from the USA. I use 8 oz of castor sugar and 5 tablbespoons of water and 5 tablbespoons of evaporated milk. I don't normally get to leave it for 24 hours in an airtight tin before its devoured but if you do it just increases the rich moist texture. I don't think it needs a topping but sometimes add just 70% dark chocolate melted. My sons been taking it to school fot his packed lunch along with other healthy food and several of his teenage friends (all boys) I might add have asked for the recipe after trying it. It's hard to imagine 14 and15 year old boys discussing food and swaping recipes.

Tim Bott
My husband and I really adored this recipe. Just chocolately enough. Not too sweet. Also, this made plenty of frosting to play around with! Thanks!

CuriousandCuriouser

RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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