INGREDIENTS
Cake batter -
Butter - 120g
Caster/Powdered Sugar - 80g
Condensed Milk - 100g
All-Purpose Flour (Maida) - 115g
Cocoa Powder - 15g
Baking Powder - 1/2 tsp
Vinegar - 1/2 tbsp
Red Food Colour - 3-4 drops or as much as you want.
Vanilla Extract - 1.5 tsp
Topping -
Cream Cheese - 200g
Caster/Powdered Sugar - 50g
Corn Flour - 1 tbsp
Water - 3 tbsp (45g)
Vanilla Extract - 1 tsp
PROCEDURE
Beat soft almost melted Butter and Sugar together with a whisk
Add condensed milk and whisk.
Add All-Purpose Flour, Cocoa Powder, Baking Powder to this mixture and mix well
Add red food colour and mix till your desired colour is achieved. Do not go overboard.
Add Vinegar & Vanilla and mix well. Set this mixture aside.
In another bowl, beat softened cream cheese with sugar till nice and combined.
Mix cornflour with water and add that, and Vanilla Extract to the cream cheese mixture.
Preheat oven to 170 deg. C
Add most of the cake batter to an 8" pan. Then layer the cream cheese topping. On top dollop the remaining but of cake batter and swirl around.
Bake for about 30-40 minutes till the top is set and the centre 1" is slightly soft.
Let it cool down completely before cutting into it.
