Chocolate Cake

Intro 

So this one has to be first up because having just baked one, William has eaten about 1/2 of it and its barely cool enough to hold in bare hands! We don't usually ice it because the kids aren't big on sweet stuff but the original recipe had icing so I've included it. 

I found this recipe back in 1985 when I was living in Tin Can Bay, Queensland. We were working 12 hour days, 7 days a week and cashing our pay cheques and doing grocery shopping was a nightmare. We were living in a fully furnished holiday flat with only the bare essentials of kitchen equipment and a daggy wee bench-top stove. This recipe fit the bill because I could whip up something yummy from the pantry really quickly with a wooden spoon and cooked in a meat dish. 

Recipe

Preparation

• Turn oven to fan bake 180 degrees.
• Prepare either 2 small cake tins or 1 big one (a roasting dish is fine) by greasing with butter or lining with baking paper (my favourite).

Method

Sieve together:

• 2 cups plain flour
• 1 and half cups sugar
• 1 teaspoon baking soda

Beat lightly together with a fork: 

• 2 eggs
• half  a cup milk

Boil together:

• 4oz (125g) butter
• 1 cup of water
• 3 and half tablespoons cocoa

Once the butter and water mix comes to the boil pour it into the flour mixture and stir it together, tip in the egg mixture when its about half mixed. Tip the batter into the prepared tin and bake for 25 - 30 minutes or until a knife inserted comes out clean. 

Icing

Melt together:

• 2 oz butter (65g)
• 1/3 cup water (should be milk but I use water)

Add:

• 3 tablespoons cocoa
• 500g icing sugar
• 1 teaspoon of vanilla essence.

Beat until smooth adding more liquid or icing sugar as required. Ice cake while slightly warm.