125gm (4oz) Butter
1 cup Sugar
2 Eggs
1 teaspoon Butterscotch Liqueur
2/3 cup Cocoa Powder
¼ cup Hot Water
2 teaspoons Sweet Semillon Vinegar
1 cup Milk
1 ¾ cups Plain Flour
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
Pinch Salt
Dark Chocolate Port, to pour over when cooked
Cream or Ice-cream - optional
1. Beat butter until creamy, add sugar, eggs and Butterscotch Liqueur and beat until light and fluffy.
2. Blend cocoa in hot water to make a smooth paste. Gradually add to creamed mixture.
3. Add Sweet Semillon Vinegar to milk to sour.
4. Sift together flour, baking powder, bicarbonate of soda and salt.
5. Add to creamed mixture alternately with sour milk. Stir lightly but thoroughly.
6. Pour into two greased 20cm (8in) sandwich tins and bake in a moderate oven 30 minutes or until tops spring back when lightly pressed.
7. Cool in tins for 10 minutes then turn out.
8. Pour over Chocolate Port whilst still warm.
9. Serve with cream or ice-cream.
I have cooked the white chocolate creme mud cake. I have also cooked variations like Jaffa, and Butterscotch and am totally amazed at the taste. They are delicious. I have never really liked the taste of any alcoholic drinks until I found these liqueurs, they are awesome and I won't be mucking around with any others. The fact that they don't contain any of the preservatives which are linked with asthma and other health issues is very important to me.
