125g Mooi River butter, softened
375ml soft brown sugar
2 eggs
150ml Clover sour cream
300ml cake flour
5ml baking powder
2.5ml bicarbonate of soda
125ml cocoa powder
Cream the butter and sugar well until light and creamy.
Add the eggs one at a time, beating well after each addition. Add the sour cream.
Sift flour, baking powder, bicarb and cocoa and fold into the creamed mixture.
Divide the mixture between two 20cm cake pans which have been base lined and greased. Bake at 180°C for |20-25 minutes until a skewer inserted into the cake comes out clean. Remove and cool in the pan for 5 minutes before turning out on to a cooling rack. When cool, sandwich the two halves together with half the icing and spread the reminder on top.
CARAMEL ICING:
125g Mooi River butter, cubed
250ml brown sugar
60ml Clover milk
500ml icing sugar, sifted
5ml vanilla extract
Icing: In a saucepan over low heat, mix the butter and brown sugar until the butter is melted and the mixture is smooth.
Stir in the milk, bring it to a boil, stirring constantly. Remove from the heat.
Stir in icing sugar and vanilla until smooth.