Choc Chip Cookies

180 g butter
1/3 cup sugar
125 condensed milk
1 1/2 cup of SR flour
250g choc chips

or to use the whole tin of condensed milk
570 g butter
1 cup sugar
1 tin condensed milk
4 3/4 cups of SR flour
790 choc chips

Mix and bake :)

Choc Chip Cookies

500g butter
10 tbs sugar
1 tsp vanilla
1 tin condensed milk
4 cups SR flour
4 tsp baking powder
1 pkt choc chips

Mix and bake.

Moist Chocolate Cake

Cake batter

1 cup water
1¼ cups caster sugar
125g butter
½ cup Cadbury Bournville Cocoa
½ teaspoon bicarbonate of soda
1¼ cups self raising flour, sifted
2 eggs, lightly beaten

1. Preheat oven to 190ºC conventional or 170ºC fan forced. Line a 20cm cake pan base with baking paper and lightly grease sides of pan.

2. Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 2 minutes. Transfer to a bowl. Cool to room temperature (this takes about 30 minutes).

3. Add flour and egg and beat until just combined. Pour into pan and bake for 40 minutes. Cool in pan 10 minutes then turn onto cooling rack. Drizzle over chocolate icing.

Chocolate icing
200g Cadbury Dark Cooking Chocolate, finely chopped
2/3 cup cream

1. Combine chocolate and cream in a small saucepan. Stir over a low heat until chocolate has melted and an even chocolate sauce is formed.

One Bowl Chocolate Cake

ONE BOWL CHOCOLATE CAKE

Makes 2 eight-inch square or 3 eight-inch round layers Unsalted butter, for pans

1 1/2 cups unsweetened cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350°. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.

2. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.

3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.

4. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.