2 cups of sugar
6 eggs
½ cup of milk
¼ teaspoon of bitter almond essence
A pinch of vanilla
¼ teaspoon of soda
½ dose of chocolate glaze (for frosting)
Preparation:
Place all the ingredients for the cake in a bowl, stir first with a spoon and then use the mixer at full speed for 4 minutes, until the mix is soft and double in size. If you don’t have a mixer, stir the flour with the cocoa and soda having first used the flour sifter for each ingredient. Beat the butter with the sugar until soft, and then throw in one egg at a time adding a spoonful of flour after each egg. Finally finish by adding the rest of the milk and flour in turns. The mix must be thick. Pour it in buttered cake pan. It shouldn’t cover more than 2/3 of the pan. Bake in the oven at 175ο C for 1 hour. When ready leave it for 5 minutes in the pan and then turn it upside down on plate to cool. In the meantime prepare the frosting and pour over the cake letting it drip for all the sides. Decorate with glazed orange peel.