vanilla pound cake

with chocolate icing

  • 250g butter, softened
  • 250g caster sugar 
  • 1 teaspoon vanilla extract 
  • 4 eggs 
  • 1⅔ cups (250g) plain flour, sifted 
  • ¼ cup (60ml) milk 

chocolate icing

  • 2 cups (320g) icing sugar, sifted 
  • ⅓ cup (35g) cocoa, sifted 
  • 3½ tablespoons boiling water
  1. Preheat oven to 160°C. Place the butter,  sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and fluffy.
  2. Add the eggs, one at a time, beating well after each addition. Add the flour and beat well to combine.
  3. Fold through the milk and spoon into a lightly greased 20cm round cake tin lined with non-stick baking paper.
  4. Cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin.
  5. To make the chocolate icing, place the  icing sugar, cocoa and water in a bowl and stir until smooth. Spread the cooled cakewith the icing to serve. Serves 8.
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