|
60 ml/4 tbsp cocoa (unsweetened
chocolate) powder
100 g/4 oz butter or margarine
120 ml/4 fl oz oil
250 ml/8 fl oz water
350g/12 oz caster (superfine) sugar
225 g/8 oz self-raising (self-rising) flour
2 eggs, beaten
120 ml/4 fl oz milk
2.5 ml bicarbonate of soda (baking soda)
5 ml/1 tsp vanilla essence (extract)
For the icing (frosting):
60 ml/4 tbsp cocoa (unsweetened chocolate) powder
100 g/4 oz butter or margarine
60 ml/4 tbsp evaporated milk
450 g/1 lb icing (confectioners') sugar, sifted
5 ml/1 tsp vanilla essence (extract)
100 g/4 oz plain (semi-sweet) chocolate |
|
Method:
Put the cocoa, butter or margarine, oil
and water into a pan and bring to the boil. Remove from the heat and
stir in the sugar and flour. Beat together the eggs, milk, bicarbonate
of soda and vanilla essence, then add to the mixture in the pan. Pour
into a greased and lined 900 g/ 2 lb loaf tin (pan) and bake in a
preheated oven at 180°C/350°F/gas mark 4 for 14 hours until well risen
and springy to the touch. Turn out and cool on a wire rack.
To make the icing, bring all the ingredients to the boil in a
medium-sized pan, beat until smooth, then pour over the cake while
still warm. Leave to set.
|
