Honey iced coffee cake (17.05.07)

Ingredients:

30ml coffee
30ml hot water
250g butter
20ml vanilla essence
380ml brown sugar
4 eggs
120ml custard powder
200ml ideal milk
500ml self raising flour

Honey coffee icing:

90g butter
15ml coffee
30ml hot water
15ml honey
15ml vanilla essence or coffee
750ml icing sugar

Topping:

Flake chocolate or chocolate curls

Method:

Spray and cook a 20cm ring pan . Pre-heat oven 180°C. Dissolve coffee in water and combine with butter, vanilla, sugar and eggs. Beat till creamy. Mix custard in milk.
Sift in flour and add milk. Mix well till smooth and light. Spread in prepared tin. Bake at 180°C for 40 min or till inserted skewer comes out clean. Allow to cool and place on cooling rack.

Icing:

Melt butter, stir in coffee, vanilla and half sifted icing sugar.
Gradually stir in remaining icing sugar to make a spread able mixture.
Pour over cake so that it dribbles along the sides.
Top with chocolate curls or flake.

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