1. Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.
2. Keep aside.
3. Pour condensed milk in a bowl.
4. Add the butter, and beat well till smooth.
5. Add the flour spoon by spoon, mixing into the condensed milk mixture.
6. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
7. Once all the flour is used up, beat the batter as above till light (5-7 minutes).
8. Add the coke and mix gently till smooth.
9. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
10. Pre-heat over to 300o c. Place tin inside.
11. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
12. Poke with a skewer and check.
13. Cool a little. Invert on wire rack.
14. Cool completely before doing icing.

For Icing:

1. Sift icing sugar into a bowl. Keep aside.
2. Melt butter carefully in a pan.
3. Add milk and bring to just below simmering point (71oC).
4. Simultaneously, heat castor sugar in another pan.
5. Pour into caramel, stir to dissolve.
6. Pour over icing sugar, beat till thick and creamy.
7. Spread over cake immediately

Makes : Six round cake
Serves : 6
Shelf Life : 1 week refrigerated