Preheat oven to 180°C. Place the Loaf Form on an oven tray and set aside.
Place the Basic Cake Mix into a 3L Mixing Bowl. Add 150ml milk, eggs and vanilla, thoroughly combing together using spatula.
Add the butter and, using electric beaters, beat mixture on high for 2 minutes.
Transfer half of the mixture into a second bowl. Add cocoa powder and extra milk. Beat for 1 minute or until combined.
Transfer mixtures 1 spatula at a time into the Loaf Form. Using the end of a Tool, swirl mixture around to create marble effect. Bake for 40 minutes or until golden.
Allow cake to cool completely before un-moulding cake.
To make the icing, combine ingredients together in a 1.5L Mixing Bowl.
Spread over cooled cake and serve.
Recipe Notes
For gluten-free Basic Cake Mix, simply substitute the self-raising flour with gluten free self-raising flour. This can be found in the health food aisle of your local supermarket.
If wanting to separate into individual cake servings place 4 cups per Modular Mates Oval #2.
Shake Modular Mate Cake Mix in sealed Modular before scooping out your required cake mix.
For an icing alternative for the Butter Cake, try gently spreading the top with raspberry jam and sprinkle with desiccated coconut.
For a runnier icing, try adding in 1-2tbs of milk.