No Measure Chocnut Cake

Ingredients

250g tub sour cream
3 eggs
1 tub chopped walnuts
1 tub milo
1 tub flour
1 tub CSR white sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 tub oil

Method

Preheat oven to 160°C. Empty tub of sour cream into bowl and stir until smooth. Wash and dry tub to use as a measure. Add eggs, mix and put aside. Chop up walnuts until they resemble coarse breadcrumbs. Place walnuts and remaining ingredients into a clean large bowl and stir. Add the sour cream and egg mixture and mix. Pour into a well-greased or baking-paper lined 23cm cake tin.
Bake for 60 minutes at 160°C.