8 oz. Plain Flour 8 oz. Castor Sugar 1/4 tspn. Bi-carb. 2 oz. Cocoa 8 Fluid oz. Sour Milk 1/2 tspn Salt 4 Fluid ozz. Com Oil 1/2 tspn Vanilla Essence 1 Level tspn. Bakin Powder | Grease two 8" tins and line bases with grease proof paper. Sift all dry ingredients into a mixing bowl. Whisk together the milk, corn oil and essence and add to the dry ingredients. Beat well to form a slack, smooth mixture and turn into prepared tins. Bake for 20 mins. At 400o F and leave to cool, then turn out. Use icing to fill and top cake. Note: if desired, 1 tspn. Vingar or 2 tspn. Lemon juice may be added to the corn oil to reduce the oily taste. This is a very versatile cake. Simply substitute cornflour, or half cornflour and half custard powder, for the cocoa and you have a white cake. Omit the cocoa and vanilla essence. Add the grated rind of a lemon to the dry ingredients and mix. Use for a flan case or small flans. OR - for Lamingtons: bake level teaspoonsful of the lemon-flavoured mixture above in small patty tins. When cold, dip them in chocolate syrup and roll in coconut. (These cookies will be quite hard befor dipping). |