When we were kids, every so often Mum would make us a rainbow cake. Not like the magnificent tiered rainbow cakes that you see now scattered throughout your Facebook and Pintrest news feeds, instead Mum would make a plain butter cake that was divided into three colours/flavours (chocolate, vanilla and strawberry). She would only ever make it for special occasions, and my sister and I would always be so excited to take that first look at the swirl of colours inside the cake.
This cake reminds me of those special cakes of my childhood. This is another classic recipe from my Great Nan’s McAlpins Recipe Book, and like the majority of the recipes, it’s pretty straightforward.
Leading up to making this cake, the thing I was perhaps most excited about was the Buttercream Frosting… I mean who doesn’t love Buttercream, especially chocolate buttercream – and I was not disappointed!
I hope you enjoy!
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8 oz (2 teacups) self raising flour
pinch of salt
4 oz margarine (I used unsalted butter)
6 oz castor sugar
1/2 teaspoon vanilla essence
4 tablespoons milk
1 tablespoon coca blended with 2 tablespoons of boiling water
- Sift flour and salt
- Cream margarine/butter and sugar and beat in eggs gradually
- Mix in sifted ingredients alternately with milk and vanilla essence
- Turn into a greased tin lined on bottom with paper (I used a 20cm round tin)
- Pour the blended cocoa on the top and stir it around with a knife
- Bake in a moderate oven for 50 – 60 minutes (I baked my cake for 35 minutes at 170 degrees in a fan forced oven
- When cold, ice the top with Chocolate Butter Icing
Chocolate Butter Icing
3 oz icing sugar
1 oz butter
1 tablespoon cocoa
- Sift sugar
- Blend the cocoa into a thick paste with boiling water, mix in the icing sugar well
- Soften the butter and work into the icing
- Spread over cake or use for piping/decorating cakes