125 g Soft butter; (half a cup)
1/2 c Castor sugar
1/4 c Brown sugar
2 Eggs
1 tb Beehive Co honey* or golden syrup
1 ts Vanilla essence
1 c Milk
1 1/2 c Self raising flour
2 tb Cocoa
50 g Choc bits
Choose a cake tin (20cms round works well) and grease it with butter.
Heat the oven to 180c. Beat the soft butter, brown and castor sugar and
eggs until creamy.
Add the golden syrup and vanilla and stir well. Add the milk, flour and
cocoa and mix until all the flour has disappeared.
Pour the cake batter into a tin and sprinkle the choc bits over the top.
Bake at 180c for 40 minutes or until puffed and firm.
After 10 minutes cooling in the tin remove the tin and sprinkle with icing
sugar.
Note: To make cupcakes, spoon the mixture into patty pans and bake at 180c
for 15 minutes only. Dust with icing sugar.