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How to make it

  • Dissolve the baking soda in the coffee and set aside. Beat the butter and sugar together until light and fluffy.
  • Beat in the eggs one at a time. Stir in the sour cream.
  • Sift the self raising flour and fold into the creamed mixture with the cooled coffee. Turn into a greased and lined 23cm cake tin.
  • Bake at 180°C for 35 minutes or until a cake skewer inserted comes out clean. Cool in the cake tin for 10 minutes before turning out onto a cake rack to cool.
  • Ice with White Chocolate Icing - melt 100 grams chopped standard white chocolate, mix together with 2 tblsp Pams Cream. Decorate with walnuts if desired.

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