BUTTER CAKE W/ CHOCOLATE SPRINKLES

This Butter Cake with Chocolate Sprinkles is not an overly sweet cake. Importantly it was super easy to make, This butter cake is for a moist, light cake that's wonderful as it is but can be used as the basic recipe for 3 other good cake - orange, walnut and chocolate cake with slight adjustments.

If you're not a fan of sprinkles, you can leave that out and still it turned out great.  Use a mixer to blend the batter well but  I  used my hand held beater to do the job.

Did you notice that this Butter Cake with Chocolate Sprinkles is baked using slow temperature (160 C) and baked at longer time (40-45 minutes),  When you used high heat it tends to crack on top

BUTTER CAKE W?CHOCOLATE SPRINKLES
Serves  8
INGREDIENTS

200 g  all purpose flour
200 g  butter cold
1/2  tsp baking powder
1/2 tsp baking soda
1/2   cup sugar
1/2  cup milk
3/4 cup condensed milk
1/2 cup chocolate rice (sprinkles)
1/2   teaspoon vanilla essence
3 eggs

METHOD

1. Sift flour, baking soda  and  baking powder into a mixing bowl.

2. Preheat oven @ 160 C, grease 8 in cake pan, Mix together chocolate rice  with 3 tablespoon sifted flour.

3. Beat together butter, essence and sugar until light and fluffy. .

4. Add in eggs, one at a time , beat until well blended.

5. Mix in flour little by little, alternating with milk and condensed milk. Add in chocolate sprinkles. Stir well.

6. Pour into 8 inches greased pan, bake for 40--45  minutes or until a skewer inserted comes out clean.

7. Sit in pan for 10 minutes before transferring onto rack to cool.

Connect with me:

FACEBOOK /   INSTAGRAM /   YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  

/  GOOGLE+  /  TWITTER  /  PINTEREST