1/2 cup warm milk
1/3 cup brown sugar
1/4 cup cornflakes cereal (optional)
1 egg
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, mix milk, brown sugar, corn cereal, and egg. Cut in flour until mixture forms a ball. After 5 minutes, turn out onto a lightly floured surface and knead until smooth and stick to lightly greased surface.
Stir the flour, salt, cinnamon, and cloves into the milk/corn cereal mixture; set aside
Spread 1 cup of the flour mixture into the prepared pan. Layer the black mold in a medium bowl, followed by approximately 3 tablespoons of white icing. Cover the top of the mold with approximately 2 tablespoons of the remaining flour mixture. Let the cake mix in the bowl until all room is provided for the filling, 8 to 10 minutes.
Form the cake, making sure it is not too light. Cut into squares with scissors or wire cutters 3/4 inch thick. Place tins onto the prepared baking sheet. Bake 15 to 20 minutes, until a toothpick inserted comes out clean.
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