Ingredients
125 g | Butter, softened |
1 cup | Caster sugar |
2 | Eggs, lightly beaten |
1 cup | Low-fat sour cream (Main) |
125 g | Self raising flour |
½ cup | Cocoa powder (Main) |
¼ tsp | Baking soda |
½ cup | Whipped cream |
1 punnet | Strawberries, to serve (Main) |
1 to serve | Icing sugar |
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Advertise with NZME.Directions
- Heat oven to 180C (160C fan bake). Grease two 20cm round sandwich cake tins.
- Place butter, sugar, eggs and sour cream in a bowl and beat until creamy. Sift flour, baking soda and cocoa into mix, then beat briefly to combine.
- Spread mixture into prepared cake tins, dividing the mixture evenly. Bake for 25 minutes or until a skewer inserted comes out clean. Turn cakes out on a wire rack to cool.
- Sandwich cakes together with whipped cream just before serving. Decorate with strawberries and dust with icing sugar to serve.