155g Self Raising Flour
60grams cocoa powder
1 t bicarb soda
125g icing Sugar
40g Brown sugar
125g Butter in pieces
1t vanilla extract
80g Blackberry jam
2 x cups Icing sugar
1v t Vanilla extract
4 T cocoa
63 g milk
Pre heat oven to180°C prepare cake tin
Weigh cocoa and S/R flour and set aside.
Place bicarb soda in measured milk and set aside.
Place raw sugar in TM bowl and pulverise for 15 seconds on speed 10.into icing sugar add Brown sugar 15 seconds on speed 10
Place butter in TM bowl mix 15 seconds on speed 3 adding eggs one at a time through lid then add vanilla extract and jam while mixing, mix 20 seconds on speed 5
Add flour and cocoa alternating with milk and bicarb mix through lid while blades are rotating15 seconds on speed 1 until just mixed.
Pour into well buttered or lined cake tin.
Bake for 45 minutes until a skewer comes out clean from the centre.
Let cool in tin for 15mins before removing
Add all ingredients to the TM bowl
Mix for 30 secs on speed 4
scrape down the bowl
mix for 20seconds on speed 5
Converted by Natalee Mahoney from Family Circle – Cooking a commonsense guide