Ingredients:
450g self-raising flour
275ml milk
225g caster sugar
110g lard
50g baking powder
50g cocoa powder
1 egg, beaten
1/2 tsp vanilla extract
Method:
Sift together the flour and cocoa powder twice then cube the fat and rub into the flour mixture. Add the sugar and mix well before adding the milk and egg. Combine thoroughly to form a batter then mix in the vanilla extract.
Transfer the batter into round bun tins or muffin tins that have been well greased (there should be enough mixture for 12 small cakes). Place the tins in an oven pre-heated to 170°C and bake for about 12 minutes, or until the tops of the cakes are nicely browned and a skewer inserted into the centre of the cakes emerges cleanly.
It's also possible to bake the cake in a single 20cm round cake tin, baking for about 90 minutes in an oven pre-heated to 170°C.
When ready turn the cake (or cakes) out onto a wire rack and allow to cool before serving.
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