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Tami Shorter

For Snack / Other


Published on

10 minutes to prepare and 40 minutes to cook

Serves 12


A sensational moist, never fail chocolate cake even if you double or triple the quantity.


1 cup water
1 1/2 cups sugar
4 oz margarine or butter
2 tablespoons cocoa (more if desired)
1/2 teaspoon baking powder
2 well beaten eggs
1 1/2 cups self raising flour


1. Place water sugar, butter, cocoa and baking powder in saucepan.
2. Bring to boil, stirring occasionally.
3. Boil for 5 minutes, remove from heat and let cool.
4. Add eggs and flour to chocolate mixture and stir until combined.
5. Pour mixture into well greased 8 inch round cake pan if making single quantity.
6. Bake in moderate (180 deg C) for 40 mins or until springs back when pressed in centre.
7. Turn onto cake rack to cool and ice/decorate as required.


Square tin or round tin - it doesn't matter. Vary cake pan size according to quantity of mixture made.


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