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). |
