Ingredients for the cake:

1 1/8 cup self-raising flour

1 ½ Billington’s Milled Golden Cane Sugar

3 heaped tablespoons cocoa powder

¼ teaspoon bicarbonate of soda

2 ¼ stick butter

1 ¼ cups Coca Cola

½ cup milk

2 medium eggs, beaten

1 teaspoon  vanilla extract

¼ cup mini marshmallows (optional)

Ingredients for the frosting:

1 ¾ stick butter

4 tablespoons Coca Cola

3 heaped tablespoons cocoa powder, sifted

Preheat the oven to 350 degrees F.  Grease a 10-inch loose-based cake tin with butter.  In a mixing bowl, combine the flour, Milled Golden Cane Sugar and bicarbonate of soda.  Slowly melt the butter and Coca Cola in a pan over low heat.  Add the melted butter mixture to the dry ingredients with the milk, eggs, vanilla and marshmallows (if using).  Combine thoroughly but gently, tip into the prepared tin and cook for about 40 minutes (until skewer comes out clean).  Leave in the tin on a wire rack for 15 minutes.

For the frosting, place the butter, Coca Cola and cocoa in a saucepan, slowly melt and bring to the boil.  Pour onto the icing sugar, beating until smooth.  Pour over the cake while still warm.  Allow to cool completely in the tin.

Tip from The Sugar Club:

You can also put some marshmallows on the top, pressed into the topping.