Serves 12

2 1/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 cups sugar
1 1/2 cups warm Anchor Blue Top
3 tbsp vinegar
150 grams Anchor Butter, melted
1 tsp vanilla essence
icing sugar & strawberries to serve
dash of fresh Anchor Cream (optional)

reheat oven to 180°C. Line the base of a deep 23cm round tin with waxed or baking paper. Sift the flour, cocoa, baking soda and sugar into a bowl. Combine the warm milk and vinegar, then stir in the melted butter and vanilla essence. Pour into the dry ingredients and mix thoroughly. Turn the mixture into a well greased and lined tin.

Bake in preheated oven for 45 – 55 minutes or until cake tester inserted into the centre of the cake comes out clean. Leave cake in tin for 15 minutes to cool then turn out onto rack to finish cooling. Dust with icing sugar before serving. Serve with fresh strawberries and Anchor Cream.