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SPEEDY CHOCOLATE CAKE(this freezes well)

6oz Self Raising Flour

1/2 an ounce of cocoa powder

6oz caster sugar

6 tablespoons corn oil

6 tablespoons cold water

2 large eggs

7 inch round cake tin with a loose base

Sift the flour with a pinch of salt and the cocoa powder straight into the cake tin and stir in the sugar.  Make a well in the centre of the dry ingredients, add the oil and water and break in the eggs, and mix all together until smooth.

Stand the tin on a baking tray and cook the cake on the centre shelf of a moderately hot oven, gas mark 5 or 375 degrees /190 degrees

C, for about 1 hour. The cake should be slightly shrinking away from the sides of the tin and feel springy to the touch.

Leave the cake in the tin for 10 minutes to cool slightly, then run a knife around the edge and turn the cake onto a wire tray to cool.

Thank you Sonia Smith for this recipe. 




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