How to make
Beat the eggs with the sugar. Add milk and oil to them. Finally add the flour, cocoa and baking powder.
Mix well and pour the mixture into a greased and floured sponge cake tin.
Bake at 360°F (180°C) for 40 minutes. Take it out and leave it cool. Beat the butter with the powdered sugar and spread it on the cooled pound cake.
Caramelize the sugar with the water and pour it over the cake.
The butter cream and caramel pound cake is ready.
