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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 7 |
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I found this recipe on the back of a Champion Wholemeal Flour packet. Ingredients:
1/4 cup cocoa |
1/4 cup boiling water |
1/2 teaspoon vanilla essence |
125 g butter |
3/4 cup brown sugar |
2 eggs |
3/4 cup brown flour, wholemeal |
3/4 cup flour, white standard |
3 teaspoons baking powder |
2 tablespoons milk |
icing sugar, to dust |
Directions:
1. Dissolve cocoa in boiling water. Mix to a smooth paste. Add vanilla and allow to cool.
2. Cream butter and sugar until light and fluffy. Add cocoa mixture. Beat eggs in one at a time, beating well after each addition.
3. Sift wholemeal flour, standard flour and baking powder together. Return husks from sieve back into the sifted flour. Fold sifted ingredients into creamed mixture.
4. Stir in milk.
5. Spoon mixture into a greased and lined 20cm round cake tin.
6. Bake at 180 degrees C for 40 minutes or until cake springs back when lightly touched.
7. Leave in tin for 10 minutes before turning out onto a wire rack.
8. When cold, dust with icing sugar.
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