Chocolate cake (new easier version)
5 oz self raising flour
1 tsp baking powder
1 oz good quality cocoa
6 oz castor sugar
3 oz soft margarine
2 eggs
3 fl oz skimmed milk
1 tsp vanilla essence
Sieve flour, baking powder, cocoa and sugar together. Add the margarine and cut it into the flour a bit, with a fork.
Weigh the milk in a cup and beat in the eggs, and add the vanilla. Pour into the bowl with the other ingredients, and beat until smooth.
Spread evenly in a greased 7"x9"x1.5" baking tin, and bake just above the bottom shelf, at Mk 4/350°F/180°C, for about 30 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Cool in the tin, and serve from tin.
When cold, ice with Frosting, and leave a few hours (uncovered) to set. Cut into 2-3 doz. Serve with cream, icecream, custard, or alone. Keeps well, about 1 week if covered.
Chocolate cake (old version)
3 oz margarine
6 oz castor sugar
2 eggs
3 fl oz skimmed milk
1 tsp vanilla essence
5 oz self raising flour + 1/4 tsp baking powder
> for best results, use Premium SR flour
1 oz good quality cocoa
(Note: For double the recipe, use 3 eggs and 7 fl oz milk.)
Cream the marg and sugar until light, beat in the eggs one at a time, and add the vanilla. Sieve flour, baking powder and cocoa together, and add to the mixing bowl in 3 parts, folding in gently and alternating with the milk in 2 parts.
Spread evenly in a greased 7"x9"x1.5" baking tin, and bake just above the bottom shelf, at Mk 4/350°F/180°C, for about 30 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Cool in the tin, and serve from tin.
Ice with Frosting, and leave a few hours (uncovered) to set. Cut into 2-3 doz. Serve with cream, icecream, custard, or alone. Keeps well, about 1 week if covered.