Vanishing Chocolate Cake

Vanishing Chocolate Cake
 
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This recipe was uploaded
by schoo

 
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Ingredients

Ingredients
Method
 
  • (so called because it never hangs around very long!)
  • CAKE
  • - 7ozs s.r.flour
  • - 8 ozs castor sugar
  • - ¾ teaspoonful of salt
  • - ½ oz cocoa powder
  • - 2 beaten eggs with
  • - 2 fl ozs evaporated milk
  • - 2 fl ozs water and
  • - 1 teaspoonful vanilla extract (not essence)
  • CHOCOLATE COVERING
  • - ¾ oz cocoa powder
  • - 8ozs icing sugar
  • - 1½ fluid ozs scalded milk
  • - 1 teaspoonful vanilla essence
VANISHING CHOCOLATE CAKE
Sift together
- 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

CHOCOLATE COVERING
Sift together
- 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!!!!

Vanishing Chocolate Cake

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alt

This recipe was uploaded by schoo

 
 
Easy to make - REALLY easy!
Cheap to make.
Delicious to eat!

Method


VANISHING CHOCOLATE CAKE
Sift together
- 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

CHOCOLATE COVERING
Sift together
- 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!!!!
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