I always thought of this as Mum’s chocolate cake. It was almost a staple for us growing up, and it is still my favourite cake, although it never tastes as good as when Mum used to make it.
Personally, I like it one day old, when it has settled a tiny bit and seems more moist. Mum says it is no good unless it is eaten on the day it is baked. Living in a house with so many others, you ate your cake whenever you could get to it!
This was almost always my requested birthday cake.
I was well into my teens before I discovered the recipe was actually from Aunty Hilda.
Aunty Hilda’s Chocolate Cake
1 cup castor sugar
½ cup butter
1 egg
1 scant cup of milk
1 ½ rounded cups of flour
2 Tbsp cocoa
1 teaspoon carb soda
1 teaspoon baking powder
Sift dry ingredients together three times
Cream butter and sugar
Mix in egg
Add dry ingredients alternately with milk
Bake in a moderate oven ¾ – 1 hour
NOTE: Do not have mixture too moist or cake may sink in the middle (Actually, this is not a big problem. If it happens I suggest eating the evidence and making another cake, just as Julie and I once did.)
Icing:
Soften and beat about 90g of butter
Gradually beat in icing sugar and cocoa until a smooth consistency.
A dash of milk can be added if required
Melted chocolate can be substituted for the cocoa
