Ingredients
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1 1/2 cups plain flour
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1 (100 g) packet instant chocolate pudding mix
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3 teaspoons baking powder
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3 tablespoons cocoa powder
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3/4 cup caster sugar
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125 g soft butter or 125 g margarine
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1 cup milk
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2 eggs
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1 teaspoon vanilla essence
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1 (100 g) packet chocolate chips
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extra chocolate chips or grated chocolate, for decoration
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3 tablespoons soft butter
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2 tablespoons hot tap water
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1 1/2 cups icing sugar
Instructions
- Pre-heat oven to 180C (350F).
- Grease and flour a 20 x 7cm (8" x 2 3/4") round tin. I usually use a large bundt tin.
- Sift flour, instant pudding mix, baking powder and cocoa into a bowl.
- Add all remaining cake ingredients except for the chocolate chips and beat with a spoon for 1 minute.
- Add chocolate chips and beat for a further 30 seconds or until choc chips are mixed through evenly.
- Pour batter into the prepared tin and bake for 50-55 minutes or until a skewer when inserted in centre of cake comes out clean.
- Remove cake from oven and allow to cool in tin for 5-8 minutes, then invert onto a wire rack to further cool.
- When cold, spread with Icing over top and sides of cake.
- Decorate with extra choc chips or grated chocolate.
- To prepare Icing:
- Place butter and hot water into a mixing bowl.
- Stir with a wooden spoon until butter has melted.
- Add remaining ingredients and beat with spoon until icing is smooth.