INGREDIENTS CAKE
750ml cake flour.
20ml baking powder.
500ml sugar.
5ml bicarbonate of soda.
80ml cocoa.
a pinch of salt.
500ml boiling water.
250ml oil.
10ml vanilla essence.
50ml white vinegar.
INGREDIENTS ICING
125g butter.
375ml icing sugar, sifted.
15-30ml cocoa.
a few drops vanilla essence.
stiffly whipped cream.
METHOD CAKE
Preheat oven to 180°C.
Spray a 27 x 39 cm oven pan with non-stick spray.
Sift all the dry ingredients together in the pan.
Mix the remaining ingredients in a jug and pour the liquid evenly over the dry ingredients, whisking them together using a fork.
Spread the mixture evenly and bang the pan lightly to remove most of the air bubbles.
Bake for 20 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
Cool in the pan.
METHOD ICING
In a mixing bowl beat the butter until light and creamy.
Little by little, sift in the icing sugar and cocoa.
Beat continously.
Add the vanilla essence.
Spread the cake with a thin layer of icing, spoon the rest into a piping bag with a thin nozzle and decorate the cake.
Also pipe cream rosettes on top of the cake.
Cut into squares and serve from pan.
