2 cups self-rising flour
1 cup sugar
5 tbsp. cocoa powder
3 tsp. cayenne pepper (optional)
4 tsp. cinnamon
2 tsp. vanilla
4 eggs, lightly beaten
300g butter (about 2 1/2 sticks), melted
1/2 cup milk
1/2 cup double cream
150g (about 5+ oz) white chocolate chips

Preheat the oven to 180°C/350°F and butter a standard round or rectangular cake pan.

In a large bowl, sift and stir together flour, sugar, cocoa cayenne pepper, cinnamon and a pinch of salt. Leave for the moment.

In a separate bowl, mix eggs, milk, cream, and vanilla.

Make a well in dry mixture and slowly add wet ingredients, stirring continuously. Mix in white chocolate chips and pour into pan.

Place pan in oven and cook for 50 min or until rich brown and springs back when touched.

When baked, remove and place on wire rack to cool. Ice according to taste or dust with icing sugar.

Submitted by: Carolyn Eaves