Ingredients
125 g butter
1 cup sugar
2 eggs
3 tablespoons condensed milk
34 cup self raising flour
12 teaspoon baking powder
13 teaspoon salt
12 cup cocoa
1 cup nuts
125 g baking chocolate
3 tablespoons rum
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125gm butter - softened. 1 TEAcup sugar - (half brown/white). 2 eggs - room temperature. 3 tbs condensed milk - if you dont have this perhaps you can use syrup. mix well. add (all below should be sifted). 3/4 teacup self raising flour. half tsp baking powder. 1/3 tsp salt. 1/2 teacup cocoa. mix. add. 1 teacup chopped nuts - i used walnuts + cashews. 125gm baking chocolate chopped well. 3 tbs baileys or rum or other preferred liquer - if you dont want to use alcohol, you could add some coffee, cinnamon, vanilla, -- etc. mix by hand. spread evenly in lined tin 4 x 9". bake in preheated oven, 175C for about 45 minutes If using a wider pan - thinner spread, reduce baking time -- should not overbake. :). Remove and cool on rack.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Light brown sugar — chocolate chip cookies, brown butter, sauces
The original Bundt pan — iconic shape, even heat distribution