3 Reviews

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!

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Chickee January 02, 2010

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.

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Tim Bott October 12, 2008

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!

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Curious&Curiouser January 02, 2008
Old Fashioned Tea-Time Milk Chocolate Cake