Recipe#4078

Title: Chocolate 15

1 cup evaporated milk, at room temperature
 1 Tbs vinegar
 1 1/2 cups flour
 1 1/4 cups castor sugar
 1 1/2 tsp baking soda
 1/2 cup cocoa
 125g butter, melted
 2 eggs
 1 tsp vanilla
  
 Grease two 20cm sponge tins and line the bottoms with greaseproof
 paper.  Combine milk and vinegar and let stand until it has soured.
 Sift the flour, castor sugar, cocoa and baking soda into a mixer
 bowl.  Make a well in the centre of dry ingredients and pour in
 melted butter and 1/2 cup of the soured milk.  Beat at medium speed
 for 2 minutes.  Add the remaining soured milk, eggs and vanilla.
 Beat at medium speed a further 2 minutes.  Divide the mixture
 between the 2 tins.  Bake at 180 C 35 - 40 minutes or until cooked.
 Turn on to a rack to cool.  Fill and ice the top and sides when
 cold with Chocolate Butter Icing, decorated with walnuts if liked.
 CHOCOLATE BUTTER ICING
 100g butter
 2 cups icing sugar
 3 Tbs cocoa
 boiling water
 1 tsp vanilla
 Soften butter and beat until creamy.  Gradually beat in sifted
 icing sugar.  Mix cocoa to a smooth thick paste with a little
 boiling water.  Stir cocoa paste and vanilla into butter mixture
 and combine thoroughly.  If the icing is too thick to spread, thin
 with a little warm milk or water.  This makes enough to cover the
 top and the sides of the cake, if you only want to ice the top make
 only half the recipe.