Cocoa Madeira Cake
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Rising flour||1 Cup (16 tbs)|
|Cocoa powder||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Preheat the oven to 350°.
Cream the butter with the sugar till light and fluffy.
Beat the eggs and add to creamed mixture a little at a time, beating well after each addition.
Sift together the flour, cocoa and salt.
Add to creamed mixture a little at a time, alternating with the Madeira and milk.
When the mixture is smooth and will flick easily from the spoon, fold in half the chopped walnuts.
Put mixture into greased and lined 7 inch round deep cake pan and smooth top.
Bake for 45 minutes.
Sprinkle with remaining walnuts and bake for further 15-20 minutes till skewer inserted into cake comes out clean.
Cool on a wire rack.