I whipped this up in a jiff. I was watching a food show on Food Network. That always makes me hungry so I went to see what I had in the fridge. I was inspired by a potato dish I saw Siba Mtongana making and that is where I came up with this idea.  Hope you enjoy it too.


Baby potatoes. I used half a bag.

1 pkt 250 G shoulder bacon


Boil the baby potatoes in salted water until you can easily insert a butter knife into one of them.

This picture is steamy.  It’s the rest of the baby potatoes from the potato salad I made.



Chop the bacon into bite sized pieces.









Fry the bacon in it’s own fat until crispy. Do not drain the fat off the bacon.






Add the pre-boiled potatoes to the crispy bacon in the same pan and season.  I used paprika.





Fry until the potatoes have become crispy.






Serve and enjoy!



I have been making this potato salad for years. It truly is the best as it has a little of every kind of yummy tangy flavour I love.

These days you can find pretty inexpensive gluten-free mayonnaise in your general retail store.  I love it! Get yourself some.

To make this potato salad I used baby new potatoes with the skin on. I felt like those and had never used them in this salad before and decided to try it.  I was happy that I did. I enjoyed the skin on the potatoes. That’s where all the vitamins are.


1 white onion chopped small

1 hard boiled egg

1 250 g pack streaky bacon

200 ml mayonnaise

250 ml full cream milk

Salt and pepper to taste


First chop up the onion.






Halve and boil the potatoes until a butter knife is inserted into them very easily. Do not under cook the potatoes, it spoils the whole salad.  Drain and cool and then place in bowl.






Chop up the bacon into bit sized pieces and fry until crispy. Fry the bacon up in it’s own fat. I do this over a low heat so the bacon doesn’t stick. Don’t stir the bacon often. Drain through a sieve in the sink to drain the fat away and when it is cool, add it to the salad.






Grate the hard boiled egg into the salad.








Add in the chopped onion and begin preparing your mayonnaise.



I do not put the mayonnaise in directly. I mix the mayonnaise with full cream milk, in order to loosen up the mayonnaise mixture. Mix the mayonnaise and milk mixture thoroughly. I like to use a Tupperware quick shake and that way it gets incorporated properly.







You want a thick pouring consistency. Season with salt and pepper.




This is how I describe myself and how I see my blog. Start small… will grow. I believe we all count, no matter how small we seem. We may not be Mr Big or Ms Success Story but ever Mr Big and Ms Success Story started off somewhere and became what they are today. Everything grows if you nurture it and tend to it and treat it with love. It is also quite amazing how quickly those seeds can grow too. The most common of these fast growing seeds which grow into big tress is the humble mustard seed.

I grew some mustard seeds and I’m going to show you how to do it too. I like tangy and hot flavours.  Mustard seed shoots are great for garnishes, to put into salads and merely to chew on. My cat, Fin, seems to like the seeds too. I often catch him on the kitchen windowsill helping himself to some. He doesn’t seem to mind the shoots at all.

To grow mustard seeds use ordinary yellow mustard seeds which you can purchase from any store.








Cover the bottom of a plastic container with cotton wool. Wet the cotton wool thoroughly.








Sprinkle some seeds over the cotton wool. You can cover the whole thing but I wanted to grow them at different stages so I only did half and then the other half a few days later.


Place somewhere with plenty of light which gets some sun. Be sure to water these seeds every day. You do not have to saturate the cotton wool. They just need a sprinkling of water but you must do it every day.




I forgot to take a picture when they started growing and I sprinkled the other side as well. I then remembered the picture which is here below. This is after 4 days.








After 6 days this is what they looked like.








I just keep watering them and using a few shoots every now and then and they are doing great and still going strong!




Roast chicken is so easy to make but it is also easy to spoil. You can dry it out very easily. I have learnt to cook it this way so that it is juicy and crispy at the same time.

Dredge your chicken with cooking oil. You can use olive oil if you prefer. Do not put too much oil on at all. You are merely coating your chicken with oil to crisp the skin and you don’t need too much but don’t leave the oil out, you do need it.

Spice your chicken with your favourite spices. I use a mixture of Aromat and Bbq seasoning but only a little of each.  I never use chicken spice for a chicken actually, I prefer the taste of Bbq but it is entirely up to you.






Put the chicken into a cold oven set to 180C. Do not preheat the oven. I maintain this method is what makes the chicken juicy.

Cook for approximately one and a half hours but this will vary depending on the size of your chicken. If you find that the skin is not crispy enough then leave it in longer.


Potatoes are a good thing to fill up on if you have to eat gluten-free. I do not do Banting as I don’t eat gluten-free to lose weight. I do it out of no choice because of an intolerance. So I eat potatoes often.

You can’t make a roast dinner without roast potatoes so here is my fail-proof recipe for crispy roast potatoes.  I made these for Easter Sunday lunch. This is my version of roast potatoes, which aren’t actually roasted at all.

Peel and slice your potatoes. Use reasonably large ones. Slice the potatoes into three equal portions. I find this cooks them evenly, they fit into the pan better and it is easier to get them crispy, if you do them this way. If you cut the potatoes differently this method does not really work the same.





Boil the potatoes in salted water until you can insert a butter knife into them very easily. Drain the potatoes. Place some cooking oil in the bottom of a frying pan. Coat the bottom well but don’t put too much in as we are not deep frying the potatoes. I use a stainless steel frying pan for these. The heavy bottomed frying pans hold too much residual heat and you may burn the potatoes. Put them into cold oil and cook over medium low heat. They do take a while but the trick is to cook them slowly. You are making a roast and there should be plenty of time for the potatoes to cook whilst your meat is roasting.

Sometimes I have par boiled the potatoes the night before to save time on the day. In that case drain them and place them in a glass dish with a lid and keep them in the fridge until the next day. I have found, in the past, that if I have left these potatoes just one day longer in the fridge they turn kind of gray so don’t leave them longer than the night.


Leave the potatoes to cook very slowly and don’t touch them. You will see when they start to brown on the underside as you can see it turning brown up the side of the potato. When you see this happening you can turn it over.  It will flip over easily. I usually do this with two forks as it gives you a nice grip.  You should only need to do this once. Once you flip them over the second side will cook quicker than the first. That’s it, your potatoes are done! Drain them on paper toweling before serving them.



One particular day my good friend’s (whom I have known since I was 14) son came to spend the night with my son. Pia and I were pregnant together with our boys. That was such a nice experience. They are 4 months apart in age. She phoned me the next day. She said to me, “Debs what is this dessert you made last night? Nathan can’t stop talking about it. I want to make some.” I had no idea what she was talking about. We didn’t eat dessert. She said, “he said it’s called something pudding.” OMW I laughed when I realised that Nathan was talking about the Yorkshire puddings I had made. Needless to say I gave her the recipe. I have no idea how hers turned out. Yorkshire puddings took me years to perfect. They take a real knack but if you follow my step by step guide you will know how!

South African’s don’t know about Yorkshire puddings at all. People have come over to our place and looked at them very suspiciously and we have had to convince them to try one. They are never sorry and always go back for more. When we are asked what they are, we explain it as a ‘baked pancake mixture’ as essentially the batter is the same as for pancakes.

Just play

Yorkshire puddings are supposed to be hollow,. Typically there is a hole in the top. The first time the recipe came out properly my family asked why they were so ‘airy’. Before that they were like flying saucers which you could throw at a wall. We still ate them. They still tasted nice. This hole is supposed to be filled with delicious gravy.

Yorkshire pudding can be made as one large pudding or smaller ones. I like the smaller ones, which you make in a muffin tin, as then you get your own serving. If you make one big one (in a 6 inch round tin) there never seems enough to go round. If I have a large amount of people over then I double the recipe and make 12 instead of 6 portions. If you do this you must make sure that both muffin tins fit into the oven. If I make 6, I can use the jumbo muffin tin but if I make 12, I can only use the standard 6 cup tins.  You could, of course, use a 12 cup muffin tin.

Here is the classic Yorkshire pudding recipe. I have adapted this recipe to be gluten-free and I have added in a little of this and a little of that, as you will see below. I have posted this recipe on My Fave Gluten Free Recipes website. There are many more gluten-free recipes there to chose from, many of them adapted from our favourite traditional recipes, so be sure to check it out for some more ideas!

Alexander Forbes


100 g plain flour

A good pinch of salt

1 large egg

250 ml milk

Cooking oil

Preheat the oven to 230C, 450F, Gas mark 8

Cooking vessel size: 6 inch round cake tin or 6 cup jumbo muffin tin or 2 x 6 cup standard muffin tins


I used gluten-free flour and it turned out great! Gluten-free flour can be found on the shelves in all of our large chain stores now. You won’t find it with the regular flour as it is kept in the health section. This flour mix is also not expensive at all. Don’t use almond flour or rice flour for adapted recipes such as this, as their texture is very different and probably won’t work. Gluten-free flour mixes like this have the right amount of different flours which are added to give it the same consistency as wheat flour.  Use exactly the same amount.

I use 3 eggs. This was a tip from Jamie Oliver which I picked up when he first hit the celebrity scene as the Naked Chef. That is what gives the Yorkshire Puddings their ‘airy hollowness’.  He uses two eggs in his recipe but I use 3. Maybe our chickens are smaller? 

I use part milk and part water.  100 ml full cream milk and 150 ml water.  This was another tip from Jamie Oliver which he mentioned on one of his TV shows. My recipe uses more milk than Jamie’s though. I did not realise that the full cream milk was too dense. You can also use skim milk but then use 250 ml.

Feel free to follow the classic recipe if you will, as it is a tried and tested one. I just find that my adaptations worked best for me and that is what I am here to share with you.  I have bolded my tips for you to ensure you have followed so that your Yorkshires should turn our well.


Set the oven to 230C, 450F, Gas mark 8. The oven needs to be very hot and preheated. Don’t put the puddings in before the oven is at the right temperature. Before you put the muffin tins (or cake tin if you are making one pudding) in the oven place a grill pan at the bottom of the oven. This will catch any oil which spills over. I’ve set the oven on fire before! So be careful.

The secret to a good Yorkshire is timing and precision so follow my tips!

Place the flour and salt in a bowl and make a well in the centre. Add in the eggs and mix with a wooden spoon to combine. You do not have to completely combine the eggs at this stage just start the process.

Then add your milk a little at a time until everything is combined.  Use your wooden spoon to do this. After that you must whisk this mixture well and get out all of the lumps. Some people do this with an electric mixer but I never have. It is best to do it by hand with a hand whisk.

Cover and allow this mixture to rest in the fridge. Ideally I make it the day before. If I didn’t know I was going to make Yorkshire puddings then I make it as early as I can. I typically only cook them at the end of cooking the meal, as I make them with roasts, so I prepare the mixture first and let it sit in the fridge until I am ready to cook them. If you are really pressed for time, try and give it at the very least half an hour in the fridge. The aim of this is to make the batter cold.

When you are ready to cook the Yorkshires place two tablespoons of cooking oil in each muffin hole. Then place the muffin tin in the hot oven to heat up the oil. This won’t take long. About 5 minutes. You must keep your eye on everything. Don’t let the oil start smoking.

Take the batter out of the fridge and give it a whisk up. You need to work quickly now. Take out the hot muffin tins and place some batter in each muffin hole. It will splutter and spit. You want this but be careful. You do not want to fill up the holes too much. The Yorkshires are going to rise significantly. Fill them about half full, even a little less, but use up all of the batter. I use a small soup ladle and usually use two ladles per muffin hole. Place back in the oven as quickly as possible.

Bake for at least 30 minutes for big pudding or 20 minutes for smaller ones.  Please note that the timing may differ. This is a difficult section as the timing always differs depending on your oven. So you have to monitor the puddings. Do not open the oven before 20 minutes have passed and try not to open then unless you have to.  Switch on the oven light and check the puds rather than open the oven. They should be high and golden when you take them out.


Fathers day - Wine of the Month Cloub


I love gravy. It makes any dish taste better. They say that a good gravy can be eaten like a soup. On it’s own. I always aim to make my gravy that tasty.

This is gluten free gravy as I use corn starch as a thickener. The stock blocks are also gluten free. I use knorr stock blocks. I use the chicken stock block as the taste is not so sharp but I do like meaty gravy so I use Bisto meat gravy powder and not the chicken one. These flavours work best together.

The thickness of your gravy is also important. For example, if I am having Yorkshire pudding then I like to make my gravy thicker so that it sticks to the pudding and you can eat them together. If I eat peas I like it more runny so that I can eat the peas and just get the flavour of the gravy but it is really up to you and the way you like to eat it. The basis of my gravy remains the same and I just add more or less corn starch. I always get compliments on my gravy so go ahead  and make it and you will get compliments too!

I  make a lot of gravy when I cater a meal as it is used up before the meal ends. So what I do is, I make a big pot and then bring some to the table whilst the rest remains on the stove (to keep it warm) until it is needed. The stove is switched off but the residual heat keeps the gravy warm. If we don’t use it all I put the lid on the saucepan and place it in the fridge, after it has cooled to room temperature, and use it the next day. It never goes to waste.


2 heaped teaspoons corn starch

1 teaspoon brown onion packet soup mix

2 teaspoons Bisto meat gravy powder

1 chicken stock block

Dry spices of your choice. I use Aromat (South Africa’s equivalent to Fondor) and Bbq seasoning.

Dehydrated onions. You can use fresh if you like but I like dehydrated ones or even frozen. Those don’t make you cry!  You can find dehydrated onions at spice shops. The frozen ones are sold by McCain in small bags in the freezer.

750 ml water

If you want less gravy then use less ingredients, for example, half a stock block and less corn starch but always stick to the two teaspoons of Bisto gravy powder and 1 teaspoon brown onion soup mix as this is what makes the flavour so delicious. You can also experiment with the soup mixes depending on what your tastes are.









Mix the gravy powder into a paste with a little water and set aside.

Place the rest of the ingredients in a sauce pan and bring to the boil over a medium high heat.

Once the gravy is boiling add in the gravy paste and bring back up to the boil stirring continuously until thickened. If the gravy is not sufficiently thick when it is boiling, mix a bit more corn starch with some water and repeat the process until the gravy is as thick as you want it. If it is too thick then add some cold water and continue stirring until it boils again.







If you have sufficient gravy to use the next day, or even two days after making it, but no longer than two days, and you have put it in the fridge you will see that when you take it out it is set like a jelly. Put that on the stove and pour in a little boiled water from the kettle. Use the water from the kettle as soon as it has finished boiling. Stir this into the gravy ‘jelly’. Bring this to the boil and stir a couple of times. If you don’t give it a stir once in a while then it ‘pops’ when it boils and spits gravy all over the place so you need to loosen it up. When it gets warm it seems as if chunks of jelly are floating around and it is lumpy. I use a whisk and whisk it up whilst it is boiling and this sorts that out. Only warm your gravy once this way. You won’t be able to put it back in the fridge and do this again.




This no bake, 5 ingredient, delicious chocolate mousse can be made in no time. It is such a great hit with the family, everyone loved it. Dad will too. It is not too late to make it for him for father’s day! Make it now and let it chill overnight. All the work will be done. He will thank you for it.

Impress everyone with this dessert. It can be made by a novice and it is always a success. You probably have the ingredients in your store cupboard too! Give it a try, you will be glad you did. It is so delicious and decadent, go ahead. I know you want to! 

This recipe is also on My Fave Gluten Free Recipes website. There are many no bake, easy desserts to chose from so check it out for some ideas!


Author: Debbie Widdows

Prep time: 20 mins

Chilling time: Overnight

Fathers day - Wine of the Month Cloub


3 eggs, separated. Beat egg whites until stiff. Mix the egg yolks with the vanilla essence.

250 ml thickened cream

200 g dark cooking chocolate

25 g butter

1 teaspoon vanilla essence

1/4 teaspoon cinnamon, or to taste


Place the butter and chocolate, chopped into chunks, into a double boiler over simmering water on a low heat.




Once the chocolate is melted add your cinnamon.

Set aside for 5 minutes to cool.

Once cooled gently stir in the egg yolks and vanilla essence using a metal spoon. Do not over stir as the chocolate will harden.

Beat the egg whites until stiff in a clean, dry  bowl. They should be at the stage where it will curl over the beaters when you lift them.

Gently stir in the egg whites with a metal spoon. Add half first and incorporate fully before adding in the rest. Be careful not to over stir. Rather fold them in gently.

Beat your cream. If you beat the cream until thick, do not beat for long, beat the cream until it just starts to thicken.

Use the same method as adding the egg whites and add in half of the thickened cream, star until almost combined and then fold in the rest.

Divide into your pudding bowls/glasses or any serving container of your choice, cover and leave in fridge to set overnight.

Top with whipped cream, decorate and enjoy!



Just play


It was a dark and stormy day. The thunder could be heard rumbling in the background. The lightening forked through the sky with a burst of white light against the grey canvass of the clouds. That was Wednesday.

Wednesday was the last day of school and school ended at 9:30. Being the fortunate mom that I am, I was able to pick up my son and come home. Although I did contemplate the thought of why should I bother as it was a day to turn over and go back to sleep cuddling up with my cat, Fin (a VERY important member of our family. He is one year old). Does he look worried as if he has places to be?








I had to go to school. My friend was at work and asked me if I could take her son home too. So I had no choice. I thought I would invite her to supper as well. I felt sorry for her having to go to work and make such an effort on a day like today. Yes. She said. She would bring a gorgeous bottle of red wine. That was motivation enough for me. I began to plan what I was going to make.

I decided on a specialty of mine which is truly a comfort food to go along with the weather and not a lot of effort. I may not have had to go in to work but I did have a lot of work to do. I can be grateful that I am mobile.  This recipe is made in the slow cooker and is thrown together and left to cook. Perfect! I often use my slow cooker when I need to make meals but don’t have the time to slave over the stove. If I ever need any ideas on what to cook in the slow cooker I go to my tried and trusted recipe lion website  for ideas. Check it out under the slow cooker menu. There is a website dedicated solely to slow cooker recipes too. So if you have something you want to cook but don’t have a slow cooker recipe for it, go to the All Free Slow Cooker Recipes website, search for the food you want to cook and there you have your recipe!

Author: Debbie Widdows

Prep time: 30 minutes

Cooking time: 7 hours


500 g tenderised steak cut into chunks. Any kind of beef will work as long as it’s chunky. I’ve used chuck steak before. If you can afford it, you could use rump.






3 medium sized potatoes. I like potatoes! You can use less, or none, but it is better with potatoes.

4 large carrots chopped into equal pieces. Wash them but leave the skin on. The skin contains all of the vitamins. This stew is better with the carrots in. If I have left them out I have been sorry.

1 x 410 g tin tomato and onion mix.

1 x 50 g packet of tomato paste.

1 x cup chicken stock. I use the stock blocks melted in hot water.







1 x teaspoon brown onion soup mix from a packet of soup. Not the instant soup. I always keep a packet of that around and add a teaspoon to my gravy mixtures. It makes the best tasting gravy. Tomorrow I will tell you about making the perfect gravy when I make a Sunday roast for Easter Sunday.

2 x teaspoons bisto gravy mix for meat

2 x heaped teaspoons cornstarch

Keep aside until later.







This is a bona fide recipe for scones, adapted by me of course, through years of experience and tweaking. You can use this recipe to make regular scones too. After the Easter weekend I will make this same recipe for you as regular scones with jam and cream.

All of my recipes on this site have been adapted for gluten-free eating so the flour I use is gluten-free flour but you can use your regular self raising flour. It has been made both ways and both ways are successful.

150 g gluten-free all purpose flour.

3 Teaspoons baking powder. This is the recipe to make your own gluten-free baking powder.

1 x 2,5 ml teaspoon salt. A little pepper. I always use black pepper, whether ground or cracked, as I prefer it.

25 g margarine

1 egg beaten

50 ml milk. Mix the egg and milk together.








Put all of the ingredients into your slow cooker crock pot, keeping aside your gravy mix. I use a pretty standard size crock pot (about 1 litre).






With the tomato paste, tomato and onion mix and chicken stock it should look like this.






Set the slow cooker to high and leave for the next 7 hours.






When it is done and the liquid is bubbling away you need to make the gravy.

Turn on your oven now to 220C.


Place your gravy mix in a cup and mix to a thick paste with some water.

Pour into the crock pot and give it a stir.

Transfer everything into an oven proof dish.







Rub the margarine into the flour.

Mix to a soft dough with the egg and milk mixture a little at a time. You may use less, which is fine, but do this according to the texture of the dough. It must not be wet. Do not handle the dough too much.

Pat out on a floured surface in a round (or an oval as I can’t make freehand shapes) about 1 cm thick.








Place on top of stew in the oven proof dish.  Yes, it should cover the entire dish but I’m not perfect, life is not perfect, not every dish you cook is perfect and it didn’t quite cover everything. That did not detract from the taste of the dish though. So keep cracking on!!






Place in the pre-heated oven (180⁰C) and cook for 15-20 minutes. You can open the over door after 10 minutes just to check that it is not burning on the top. After 15 minutes, if it looks ready to me, I stick in a knife to test that it comes out clean. Use a butter knife and not a toothpick as you want it to go through the whole pastry topping. I have made this dish before where the topping is too gooey and you don’t want that.  If it is not quite dry then place back into the oven and keep checking it, but keep your eye on it.

By now Lorna was on her way. She was late. I was glad, as I was not quite ready.  She had forgotten the wine and went all the way back home to fetch it. Wow what an effort! Thanks Lorna, it was a great bottle of wine and I’m glad we had it.

All in all it was a very successful day though as I had got all my work done. Cooked this meal, fed the boys (more than once!), washed the dishes and freshened up. Now you know why this is a successful meal! It has the least effort but is very comforting, warming and oh so delicious.

With everything that is going on when you are dishing up I forgot to take a picture as the dish came out of the oven. I had two boys hanging over my shoulder nagging me to dish it up as they were hungry. It was only 6:30! Anyway, I dished it up for them and sent them off to eat whilst Lorna and I had a glass of that wine before we ate and caught up. Then I remembered to take a picture of the food!






The sweetness of the pastry with the saltiness of the stew is heavenly. It is very filling and goes far; So a good idea if you have hungry boys around.

I made some mixed vegetables and rice to go with it and a little extra gravy as I LOVE my gravy. Recipe for gravy to follow tomorrow!

This is us! I’m on the left. Lorna is on the right. She is a runner and has always been athletic. Three of my girlfriends are all runners. I will introduce you to all of them. My son is behind me and Lorna’s son is next to him. We had a wonderful evening. I don’t like myself in photos as I’m a bit….let me see the right word to use here….curvy? Ahem…it’s all this good food.








Putting the negative comments about myself aside. As I said in my bio, I learnt recently that I am allergic to gluten. I had a roller coaster of a year last year and 2017 has been full of changes – good ones. The next change is to eat better and lose weight. I invite you to come along with me on this journey. I have already taken the first steps and my kind friend, another one, bought me a voucher for boot camp! Phew. I hope I can cope with that, it starts on 2nd May. I am also going to be following a diet from some very enterprising people who have dedicated their whole company to proving people with healthy food. They have custom made packages for you to chose from and they will even deliver the food to you. I will be keeping you updated.



This is the best chocolate cake ever. I posted it recently and it was featured on Recipe Lion under my username ‘FoodLover‘ .  You can follow me there and see other recipes I have commented on, made and tasted.

This is a super easy, quick chocolate cake to make. The most decadent, moist chocolate cake I have eaten. I have been making it since I was 13. That was 32 years ago. So if I have been making it since then, it surely has to be something spectacular. It is a winner every time. I used a traditional butter icing recipe for this cake, which is my favorite, but you can use any icing you like.

Decorate any way you like. I grated chocolate on mine and added cherries but you can put anything on it such as chocolate sprinkles or whatever you like!

Please note: This recipe is for a 2-layer cake, but if you’d like to make the 4-layer (“mile high”) cake, simply double this recipe and use four 6×2-inch cake rounds instead of two!

Cooking Vessel Size Two 6 x2-inch round baking pans


  • 250 grams gluten free all purpose flour
  • 3 teaspoons gluten free baking powder:
  • 180 grams sugar
  • 3 eggs (separated)
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 1 teaspoon instant coffee Powder
  • 125 milliliters cold water
  • 125 milliliters cooking oil
  • pinch of salt
  • 500 grams butter or full fat margarine, room temperature
  • 500 grams powdered sugar
  • 4 tablespoons Dutch processed cocoa. (You can use this to taste and use less cocoa if you find it too chocolaty. I put in tablespoon by tablespoon and keep tasting).


    1. Sift dry ingredients.

    2. In a container place oil, water and egg yolks. I find using a tupperware quick shake for this ideal. Shake it all up or whisk it all up to combine.

    3. Beat egg whites until stiff. You are not making meringue. Just whisk them until they start to peak and there is no residue at the bottom.

    4. Add the oil mixture to the dry ingredients and stir to combine.

    5. Fold in the egg whites.

    6. Pour into greased cake tins.

    7. Bake at 356 degrees F for 15 – 20 mins. Check to see if a toothpick comes out clean. Do not open the oven door before 15 minutes has passed.

    8. Cool on a wire rack whilst you make the icing.

    9. Beat up the block of butter with an electric mixer until it is soft and creamy.

    10. Add in the powdered sugar a little at a time. Keep tasting. If it is too sweet for you then stop adding in powdered sugar. I like mine sweet.

    11. Add in the Dutch cocoa a tablespoon at a time. Do this to taste as well. (*see note in ingredients list)

    12. Once all combined and you are happy with the taste you are ready to ice the cake.