|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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- 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.