3x 23cm round pans or 2x long rectangle slice pans for a layer cake
|Gotta love the reflection of my light fitting|
|Watch where the egg goes!|
Step 4 Measure 3 cups Self Raising Flour into jug/bowl
Step 5 Scoop 3/4 of flour from bowl and slowly fold (lowest setting) into butter mix, slowly pour in 1/3 of cocoa mix, while mixing on lowest setting, continue adding flour then cocoa mix until all combined.
I use White Wings Gluten free SR flour in this recipe successfully.
You can also cut out cup cakes from the cake the next day with a circle cutter and add chocolate buttercreme icing/frosting to the top and decorate to your hearts desire.
|Ready for dessert toppings|