Are you sure you want to delete this recipe?
This recipe was uploaded by schoo
Cheap to make.
Delicious to eat!
- 7ozs s.r.flour
- 8 ozs castor sugar
- ¾ teaspoonful of salt
- ½ oz cocoa powder
Rub in 4ozs hard margarine
(or chuck the lot into a processor!)
Mix 2 beaten eggs with
- 2 fl ozs evaporated milk
- 2 fl ozs water and
- 1 teaspoonful vanilla extract (not essence)
Add this to the cake mix and stir well or just buzz a few more seconds in the processor.
Line the base of a cake tin with a circle of greaseproof paper and grease the sides
Pour mixture into the tin making a dip in the middle so the cake isn't too pointy.
Bake in middle of low oven 1700C (Gas No 3) for 45 minutes.
Turn out, remove the paper base and leave to cool, then slice in half
- ¾ oz cocoa powder
- 8ozs icing sugar
- 1½ fluid ozs scalded milk
- 1 teaspoonful vanilla essence
Melt 2½ ozs hard margarine in a medium sized saucepan – just melted, don't overheat.
Stir sifted powders into margarine and add scalded milk (milk brought rapidly to the boil and used immediately)
Stir and beat lightly until mix has a glassy look.
Pour some icing between the two halves and reassemble the cake on a sheet of greaseproof paper.
Slowly pour the rest of the icing over the top of the cake, ensuring that it cascades evenly across the cake top and down the sides. If timed correctly, the icing should set almost as soon as it is poured. If not, scoop up the excess with a palette knife and add to the top and sides of the cake until it is not flowing anymore.
Slice, serve and enjoy!! But quickly – it won't last long!!!!