Mario Mendoza and Arlene Arceo’s Chocolate Cake

For the cake:

1 cup softened Magnolia Gold butter

2-1/2 cups granulated sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

4 eggs

1-1/4 cups Ricoa breakfast cocoa

1-1/2 cups Magnolia fresh milk, cold

2-1/2 cups all-purpose flour

For the icing:

1 tall can condensed milk

1/4 cup Magnolia Gold butter

1/2 cup chocolate chips

Preheat oven 350°F or 175°C.

Line a 9x13x2-inch pan with waxed paper or use 12 one-cup capacity Bundt pans. (Available at Cooks Exchange, Power Plant Mall, Rockwell Center, Makati City.) Grease bottom and sides with butter.

For the cake:

Beat in a big bowl at high speed with a hand mixer the butter, granulated sugar, salt, baking powder, baking soda, and vanilla. When mixture is creamy, add eggs, one at a time, and beat until blended.

Turn mixer to low speed and add the cocoa, cold milk, and flour.

When mixture is almost blended, raise speed to high and beat for two more minutes.

Pour into prepared pan and bake for 40 minutes. If using the mini Bundt pans, fill until 2/3 full, and bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center of cake comes out clean. Cool. Remove from pan.

For the icing:

Put in a pressure cooker the can of condensed milk with enough water to cover the top of the can. Be sure to peel the paper label to avoid staining the insides of the pressure cooker. Cook for 20 minutes. Cool the pressure cooker before opening. Let the can cool down before opening.

Melt over low fire the butter and chocolate chips. Put in a bowl with the cooked condensed milk. Beat until creamy. Drizzle or spread over top of cake(s).

Tip:

An undented cooked can of condensed milk (dulce de leche) will last a year at room temperature, so I suggest you cook six cans at a time.