Classic Butter
Cake
You will need:
160ml Milk
(150ml for Mix + 10ml for icing)
2 Eggs
(50g Each)
110g Softened Butter
(70g for Mix + 40g for Icing)
Preheat:
Preheat oven to 160°C fan-forced or 180°C conventional. Lightly grease a round cake tin.
Mix:
Place contents of the cake mix into a bowl. Add measured amounts of butter, milk and eggs. Using an electric mixer, mix on low to medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Pour the cake batter into the prepared cake tin.
Bake:
Bake for 40-45 minutes. The cake is baked if it springs back lightly when touched in the centre or when a inserted skewer comes out clean. Allow the cake to cool in the pan for 5 minutes before transferring onto a wire rack to cool completely.
Decorate:
Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter and milk. Using an electric mixer, mix on low speed until ingredients are well combined. Mix on medium speed for 2 minutes. Spread prepared icing over the cooled cake.
