Ingredients
- 125 g butter, softened
- ⅔ cup caster sugar
- ⅓ cup icing sugar
- 1¼ cups self-raising flour
- ½ cup cocoa
- 1 teaspoon bicarbonate of soda
- 2 eggs, lightly beaten
- 1 cup milk
- 1 teaspoon imitation vanilla essence
- ⅓ cup Choc Bits
Icing
- ⅔ cup Choc Bits
- 30 g butter
- 1 cup icing sugar
- 2 tablespoons hot water
Method
1. Preheat oven to 180°C. Brush a deep 19 cm square tin with melted butter or oil, line base and sides with paper; grease paper.
2. Beat butter and sugars with electric beaters in small mixer bowl until light and creamy.
3. Transfer mixture to large mixing bowl. Add sifted flour, cocoa and bicarbonate of soda alternately with combined eggs and milk. Beat until smooth.
4. Using metal spoon, fold in essence and Choc Bits.
5. Spoon mixture into prepared tin; smooth surface. Bake 40 minutes or until skewer comes out clean when inserted in centre of cake.
6. Stand the cake in the tin 5 minutes before turning onto wire rack to cool.
7. To make Icing: Combine Choc Bits and butter in a small pan. Stir constantly over low heat. Add icing sugar, beat until icing is thick. Add enough hot water to make the icing spreadable and smooth. Spread icing evenly over cake using a palette knife to make surface smooth. Decorate with silver balls (optional).
