1: plain flour 2 1/2 cups
2: sugar 1 1/2 cup
3: milk 1 cup
4: salted butter 1/2 cup
5: oil 1/4 cup
6: distilled white vinegar 3tbs
7: coco powder 1/4 cup
8: eggs 3
9: baking powder 2ts
10:baking soda 1ts
11:vanilla extract 1tbs
12:red food color 1 1/2 ts (heeped)
13:baking tin 9 inch greased and line it with baking paper
1: icing sugar 2 cups
2: cream cheese 450g
3: salted butter 4 tbs (softened)
4: pecans 1/2 cup (chopped)
5: vanilla extract ttbs
1:preheat oven 350f, gas mark 4, 180c & grease the 9 inch pan & line it with parchment paper & set aside.
2: to make butter milk, add milk in a jar with vinegar and food color and keep aside.
3: then in a bowl sift the flour, coco powder, baking powder, baking soda & set aside.
4: tn a seperate bowl whisk butter, oil, sugar till smooth.
5: then add the eggs, vanilla and whisk till combined.
6: now add the the butter milk mixture along with the dry ingredient and allow every thing to mix together till you get a smooth batter.
7: add the batter in the baking pan and bake it for 1 hour and 2 minutes or till the tooth pick comes out clean.
8: allow the cake to cool down in the pan for 20 minutes and then take it out of the pan and allow to cool completely on a wire rack.
9: once cooled cut the top of the cake to level it & keep that for decorating, then cut again from the middle to make two layers.
10: to make the frosting in a bowl whisk the butter, sugar, cream cheese & vanilla till smooth and thick.
11:spread enough in the middle & place the other half of the cake on the top.
12:now spread the remaining topping on & around the cake.
13:crumble the extra cake and apply on the sides of the and sprikle the pecans on the top of the cake, and sevre.
NOTE: if using 2 cake tins then the cake will bake in 25 to 30 minutes and if 1 like me then 1 hour 20 minutes.