This deliciously light and fluffy chocolate cake is perfect for anyone with egg allergies, using a surprise ingredient to get the lift.
Preheat oven to 180C (350F).
Beat butter until light and fluffy.
Add condensed milk and continue to beat for 2 minutes.
Sift flour, cocoa powder and baking powder together and stir through butter mixture with the cola.
Pour batter into sautepan and bake for 40-45 minutes, or until cake begins to leave the side of the pan.
To make the icing, beat icing sugar, extra butter, extra cocoa and milk together. Spread on the cooled cake.
This also looks great when cooked in a kugelhopf pan.