Ingredients
3 cups of flour
3eggs
3 teaspoons of baking powder
250g perfect bake
Few drops food colour
2 cups of milk
Half cup sugar/castor sugar
Pinch of salt

Method
Beat butter,salt, sugar until fluffy.add other dry ingredients,use fingertips til th mixture resembles breadcrumbs.make a well,beat in the eggs.Then mix milk with foodcolur,add to th mixture.use a wooden spoon till well mixed. Bake at 180°c for 20-25 minutes/till golden brown.

Source: bestrecipes

You should have a cutting board made out of a hard plastic resin. Wooden cutting boards can and do develop cracks and you don’t want that, because it provides a place for bacteria to grow. That’s the last thing we want on our chicken.
You will want a meat hammer made for tenderizing meat. Buy one as heavy as you can afford. You want one that is all metal and one piece if you can find it because it will be easy to clean up.
You will want a roll of plastic wrap so you can cover your chicken with a layer of plastic before you beat it with your meat hammer. This way you will keep down the splatter and mess and make clean up so much easier.
You’ll need one gallon plastic ziplock bag in which to marinate the chicken overnight.
1 pack of skinless, boneless chicken breasts

Wet ingredients:
1 quart of buttermilk
1 small bottle of Texas Pete hot sauce
2 cups whole milk
2 large eggs

Dry ingredients:
2 cups unseasoned bread crumbs
1 cup of flour
1 cup of fine crushed corn flakes
1 teaspoon sea salt
1 teaspoon black pepper
You’ll also need enough vegetable oil to fill your cooking pot 2-3 inches deep.

How to Make it :
You can thaw the chicken in its original package. Just be sure if any blood spills in your refrigerator to clean it up at once with a bleach and water solution.
Open the package in your sink and drain away any juices or blood. Wash your chicken under cold running water then pat to dry.
Move the chicken to your cutting board and cut each breast half into about 3 – 4 pieces, then lay it out on your cutting board and cover with plastic wrap. Beat the pieces flat with the meat hammer.
Now place all your chicken into a ziplock bag and pour in the buttermilk and hot sauce. Close the bag and place it into your refrigerator overnight.
The next day, whip the milk and eggs in a small bowl.
In a large bowl add all the dry ingredients together very well.
Take your chicken tenders out of their buttermilk solution and place them into the milk / egg mixture, then coat them very well with the dry mixture. Now it goes back into the milk / egg mixture and then back into the dry mixture. You will now have breaded your chicken tenders twice. When you take them out of the breading the second time, lay them side by side on a dish or baking pan.
You will now want to use 2-3 inches of vegetable oil in a cooking pot. If you prefer to use a deep fryer, set it to 350°F. Now fry the chicken to a deep golden brown and drain on paper towels.
You can now serve them with honey mustard or ranch dressing. Serve with carrot and celery sticks for a little temperature and texture variation.

Credit: Delishably

Ingredients
3 Cups of flour
2 Table Spoon of Yeast
3 Table Spoon of Sugar
1 and 1/2 Cups of warm water
Salt

Method
Mix dry ingredients then add warm water, If using cups bake for 20 minutes and 1 hour for plastic container. Make sure you put Rama on the cups/container before you put them on the pot.

Source: Zanele Florence Mtsweni

Ingredients

• 1/2 cup (120g) unsalted butter, at room temperature
• 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
• 2 large eggs
• 1/4 cup cooking oil
• 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
• 2 1/2 tablespoons (45ml) red food colouring (liquid, not gel)
• 2 teaspoons (10ml) pure vanilla extract
• 1 tablespoon (20ml) white vinegar
• 2 1/2 cups (350g) plain cake flour, sifted (or all purpose/plain flour)
• 1 teaspoon baking soda (bi-carb soda)
• 1 teaspoon salt
• 1 cup (250ml) buttermilk*

Cream Cheese Frosting:

• 14 ounces (400g) cream cheese (not spreadable), at room temperature
• 1/2 cup (120g) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 4 cups confectioners (or icing) sugar
• 1 tablespoon lemon juice (optional — adds subtle hint of lemon)

InstructionsFor Cake:

1. Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
2. Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
3. In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
4. Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk. 
5. Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.

For Cream Cheese Frosting:

1. Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).Optional if using: mix in the lemon juice.

Assemble Cake:

1. Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 – 2 cups of frosting onto cake and spread evenly over the top.
2. Place second cake layer on top and use remaining frosting to cover top and sides of cake.
3. Crumble trimmed pieces of cake to decorate.Enjoy!

Credit: cafedelites