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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Moist chocolatey cake; will keep for a week in air tight container. Ingredients:
6 ounces butter |
10 ounces light brown sugar |
6 ounces chocolate, broken into chunks |
100 g nuts, chopped (optional) |
3 eggs, beaten |
2 bananas, ripe and mashed |
4 ounces self-rising flour |
3 tablespoons cocoa powder |
1 teaspoon baking powder |
Directions:
1. Preheat oven 180 degrees Celsius, gas 4.
2. Grease a 7x11 pan.
3. Put the butter, brown sugar and chocolate in large pan and heat gently stirring to melt.
4. Remove from heat when smooth.
5. Stir in the nuts, eggs and bananas.
6. Sift in the self-rising flour, cocoa and baking powder.
7. Pour into pan.
8. Bake in centre of the oven for 30 minutes until just firm in the centre of the cake.
9. Cool in the tin.
10. Cut into 15 squares.
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