100g Butter
2 tablespoons Chelsea Maple Flavoured Syrup
2 eggs
1 cup Chelsea White Sugar
A drop of vanilla essence
2 tablespoons Cocoa
2 cups High Grade Flour
2 teaspoons Baking Powder
2 tEaspoons Baking Soda
1 1/2 cups milk

1. To prepare two cake tins, simply cut out two pieces of baking paper large enough to fit the bottom of the cake tin.
2. Melt butter and Chelsea Maple Flavoured Syrup together in a bowl large enough to fit all ingredients.
3. Add eggs, Chelsea White Sugar and vanilla essence, then mix together.
4. Sift cocoa, flour and baking powder.
5. Make a well in the dry ingredients.
6. Dissolve the baking soda in the milk.
7. Gradually pour in the milk mixture into the bowl of dry ingredients and egg mixture, while mixing through in an electric mixer on medium to fast. 8. Pour the cake mix into two 20-30cm cake tins.
9. Bake at 180°C on fan Bake for approximately 30-45 minutes or until center is cooked.
10. Leave on a cooling rack for 5-10 minutes or until cool.