1/5 Photos of Old Fashioned Tea-Time Milk Chocolate Cake
French Tart's Note:
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.
My Private Note
Units: US | Metric
- 7 ounces self raising flour
- 7 ounces caster sugar
- 1/4 teaspoon salt
- 2 ounces cocoa powder
- 4 ounces soft margarine or 4 ounces softened butter
- 2 eggs, beaten with
- 5 tablespoons evaporated milk
- 5 tablespoons extra evaporated milk
- 1 teaspoon vanilla extract
Milk Chocolate Icing
- 3 ounces butter
- 4 tablespoons cocoa powder
- 8 ounces sieved icing sugar
- 3 tablespoons hot evaporated milk or 3 tablespoons hot full-fat milk
- 1 teaspoon vanilla extract
- 2Sieve the flour, sugar, salt and cocoa together.
- 3Rub in the margarine or butter.
- 4Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
- 5Beat well until light and fluffy and well mixed.
- 6Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
- 7Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
- 8Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
- 10Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
- 11Beat until smooth and thick.
- 12Allow to settle for about 5 minutes before icing the cake.
- 13ASSEMBLING THE CAKE:.
- 14When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
- 15Spread 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.
- 16Decorate each rosette with a nut half, chocolate button or fresh raspberry.
- 17Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Old Fashioned Tea-Time Milk Chocolate Cake
Serving Size: 1 (113 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 372.9
- Calories from Fat 149
- Total Fat 16.6 g
- Saturated Fat 6.6 g
- Cholesterol 55.4 mg
- Sodium 223.8 mg
- Total Carbohydrate 54.3 g
- Dietary Fiber 2.7 g
- Sugars 35.3 g
- Protein 5.4 g