Quick chocolate cake

1 cake

Ingredients

Quantity Ingredient
1¾ cup Flour, self-raising (up to 2 C)
1¼ cup Caster sugar, or white sugar chopped in the blender
6 tablespoons Cocoa (Use more if you like)
½ teaspoon Bicarbonate of soda
¼ teaspoon Salt
2 Eggs
1 cup Milk
4 ounces Butter (or margarine)
1½ teaspoon Vanilla
1 cup Cream, whipped with a little icing sugar
3 ounces Cooking chocolate
½ ounce Copha
Nuts

Directions

CAKE MIXTURE

TOPPING

Sift the dry ingredients together in a mixing bowl. Soften the butter and add with the milk and vanilla to dry ingredients. Beat for 2 mins with a wooden spoon or until smooth. Add eggs and beat another 2 mins. Pour into an 8-inch round cake tin (I find the collapsible type best). Cook in a moderate 350-375 degree F. oven for 1 hour.

Turn the cooled cake over, slice into two layers and fill with cream.

Melt chocolate with copha (do not burn) and pour over cake, dribbling it down the side. Decorate with almonds, pecans or walnuts.

NOTES:

* Dangerously delicious chocolate cake.

* Self-raising flour is popular in Britain and Australia, and hard to find in North America. Substitute about 2 cups of ordinary flour, all-purpose with about ½ t of salt and about 3 t of baking powder mixed in.

* The North American equivalent of caster sugar is "granulated sugar." There is no equivalent of copha, but a mixture of butter and coconut is better than nothing. Crisco has the right cooking properties to substitute for copha, but the wrong flavor.

* You can pour a little Grand Marnier into the cake before spreading the cream in the middle, but it doesn't need it.

: Difficulty: moderate.

: Time: 10 minutes preparation, 1 hour cooking, 1 hour to cool and 5 minutes decorating. 5 minutes to eat.

: Precision: Measure the ingredients, though the cocoa and cream are not critical.

:

: Alicia Parmiter

: Australian Graduate School of Management, Uni of New South Wales alicia@... seismo!munnari!agsm.unsw.oz!alicia : Copyright (C) 1986 USENET Community Trust

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