Ingredients
2 stick butter
1 tsp. vanilla extract
1 1/4 c. superfine sugar
3 eggs
2 1/4 c. self-rising flour
3/4 c. milk
pink food coloring
2 tbsp. cocoa powder
2 tbsp. milk
1 stick butter
2 c. powdered sugar
2 tbsp. milk
Preparation
Step 1Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease deep 9-inch round or 7-1/2-inch square cake pan; line base with parchment paper.Step 2Beat butter, extract, and superfine sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.Step 3Divide mixture among three bowls; tint one mixture pink. Blend sifted cocoa with extra milk in a cup; stir into second mixture; leave remaining mixture plain. Drop alternate spoonfuls of mixtures into pan. Pull a skewer backwards and forwards through cake mixture.Step 4Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.Step 5Make butter frosting: Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted powdered sugar and milk, in two batches. Spread frosting over top and side of cake.View helpful photos of the some of the steps above here.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
