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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 25 |
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This is my very favorite cake, not to heavy or light, always requested. Serve with raspberry jam and cream in centre. Ingredients:
125 g butter |
1 1/4 cups sugar |
1/4 cup cocoa |
2 cups self-rising flour |
1 teaspoon bicarbonate of soda |
2 eggs |
1 teaspoon vanilla essence |
1 cup boiling water |
Directions:
1. Preheat oven to 180°C( 350°F).
2. Put flour, sugar and dry ingredients together in a bowl. Add eggs, belt butter (I use the microwave) and add. Mix all in an electric mixer then slowly add the boiling water.
3. Bake for approximately 30-40 minutes or until the cake springs back when gently tapped.
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