Gradually add flour mixture alternatively with milk to butter mixture beating at low speed until well mixed.
Pour batter into greased and floured 12 cup Bundt pan or tube pan or loaf pans.
Bake for 50 - 60 mins or until a toothpick inserted in the center of the cake comes out clean.
Cool for 10 mins in the pan and then invert into a plate.
:- This cake can be stored for almost 2 weeks in an airtight container in the fridge. (Cant guarantee it will stay there!)
:- You can decorate the cake with Icing or grate dark chocolate on top of it when its still warm.