Ingredients

375 g	butter (softened)
1 1/2 cup	caster sugar
6	eggs
3 tsp	vanilla essence
4 1/2 cup	self raising flour (white)
1 cup	milk
	spray canola oil

Equipment

• mix master
• giant cupcake tin

Method

1. preheat oven to 175C
2. Place butter in mix master, slowly beat in sugar a little at a time, continue mixing until light and fluffy
3. add eggs 1 at a time stirring until combined before adding next egg
4. add vanilla and stir in
5. add 2 1/4 cups of flour and 1/2 cup of milk and stir in
6. use a spoon to fold through the remaining flour and milk
7. spray tin with canola oil, fill top half of tin almost to the top then pour remainder into base
8. level cake mix to edges leaving a slight dip in the centre
9. bake for about 50 minutes then reduce the temperature to 160C for approximately 20 minutes
10. remove from oven and cool in tin for 10 minutes before turning out
11. cool completely before cutting off excess to make joining surfaces flat
12. join halves together with butter cream icing and decorate top

Notes

See Butter Cream Icing recipe

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