- May 24, 2011
- 30
- 0
- 32
All sounding good!
My easy choccy cake:
5oz s/r flour
1oz cocoa powder
6oz caster sugar
6oz cooking margerine
3 large l/f eggs (or equivalent in bantam/duck/goose etc. size)
1/2 tsp baking powder
Mix together until smooth. Bung in marge/floured cake tin (I use a round one, about 9" across)
Stick it in the oven at gas mark 5 for 35 minutes - if risen, stick a skewer through it, if it comes out clean, it's done. If not, pop it back in for 5 minutes and check again.
Icing:
6oz cooking marge
11oz icing sugar
1oz cocoa powder
Mix together.
When the cake's cooled, slice it in half for two layers. Stick the icing on, all over.
Ban anyone else from entering the house until you've eaten it (very sweet, so might take a while)
If you prefer Victoria Sponge, substitute the 1oz cocoa powder for s/r flour for the cake mixture, do about 3oz margerine and 6oz icing sugar and choose the jam of your choice to fill the middle
My easy choccy cake:
5oz s/r flour
1oz cocoa powder
6oz caster sugar
6oz cooking margerine
3 large l/f eggs (or equivalent in bantam/duck/goose etc. size)
1/2 tsp baking powder
Mix together until smooth. Bung in marge/floured cake tin (I use a round one, about 9" across)
Stick it in the oven at gas mark 5 for 35 minutes - if risen, stick a skewer through it, if it comes out clean, it's done. If not, pop it back in for 5 minutes and check again.
Icing:
6oz cooking marge
11oz icing sugar
1oz cocoa powder
Mix together.
When the cake's cooled, slice it in half for two layers. Stick the icing on, all over.
Ban anyone else from entering the house until you've eaten it (very sweet, so might take a while)
If you prefer Victoria Sponge, substitute the 1oz cocoa powder for s/r flour for the cake mixture, do about 3oz margerine and 6oz icing sugar and choose the jam of your choice to fill the middle
