Always popular - keeps well, but never lasts long enough to test the theory. Taken from a cookbook given to me when I was a newly-wed - Country Hospitality - compiled by the Clermont Qld branch of the Isolated Children's Parents' Association.


  • 2 cups S.R. flour

  • 115g butter (soft)

  • 6 tablespoons cocoa

  • 2 cups caster sugar

  • 4 eggs

  • 1 cup milk

  • pinch salt

  • 1 pkt (500g) pure icing sugar

  • 3 tablespoons melted butter

  • hot water to mix


  • 1.

    Prepare cake tins. Spray with canola oil and put a layer of baking paper along the narrow sides and base of tin. Respray.

  • 2.

    Beat all ingredients together for 5 minutes.

  • 3.

    Bake in a pre-heated moderate oven (160C/175C) for approximately 1 hour.

  • 4.

    Makes a large delicious cake - 2 large bar tins or 1 slab tin.

  • 5.

    Make chocolate icing by processing icing sugar in food processor (quick method for removing lumps), add melted butter and then slowly add hot water until runny enough to ice the cake.

  • 6.

    Decorate with hundreds and thousands.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 330kj
  • Fat Total 8g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 61g
  • Sugar 49g
  • Sodium 37mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If desired, add 2 teaspoons coffee.

I use pure icing sugar because it makes a much nicer icing. It is very hard and lumpy sometimes and processing in a food processor is much quicker than sifting icing sugar through a sieve. I have always sieved the icing sugar until watching Nigella cook on lifestyle food a couple of weeks ago and she passed on the processor tip - It saves so much time.

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