EASY MOIST CHOCOLATE CAKE
In a bowl sift together:
3 cups self raising flour
3 teaspoons baking powder
2 cups sugar
1 teaspoon bicarbonate of soda
80 ml cocoa
Pinch of salt
In a jug mix together:
2 cups boiling water
1 cup oil
2 teaspoons vanilla essence
50 ml white vinegar – must be white not brown
Preheat oven at 180ºC. Spray a 27 x 39cm oven pan with non stick spray. Pour the liquid over the dry ingredients, stirring them together. Spread the mixture evenly and bang the pan lightly to remove most of the air bubbles.
Bake for ± 20-30 min or until a testing skewer comes out clean when inserted into the centre of the cake. Cool in the pan.
Topping:
Add a tin of caramel to a box of very stiffly whipped orley whip and cover cooled cake.
Source and Photo: Marisa Olivier
