An exotic flavoured cake.
30ml coffee
30ml hot water
250g butter
20ml vanilla essence
380ml brown sugar
4 eggs
120ml custard powder
200ml ideal milk
500ml self-raising flour
Honey Coffee Icing
90g butter
15ml coffee
30ml hot water
15ml honey
15ml vanilla essence or coffee essence
750ml icing sugar
Topping
Flake chocolate or chocolate curls
Method
– Spray and cook a 20cm ring pan. Preheat oven to 180*C
– Dissolve coffee in water and combine with butter, vanilla, sugar and eggs.
– Beat till creamy.
– Mix custard in milk.
– Sift in flour and add milk. Mix well till smooth and light.
– Spread in prepared tin.
– Bake at 180*C for 40min or till inserted skewer comes out clean.
– Allow to cool and place on cooling rack.
Icing: Melt butter. Stir in coffee, vanilla and half sifted icing sugar. Gradually stir in remaining icing sugar to make a spreadable mixture. Pour over cake so that it dribbles along the sides
Top with chocolate curls or flake.
