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Priscilla’s Easy and Delicious Chocolate Cake

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500 ml (2 cups) sugar
430 ml (1ΒΎ cups) cake flour
180 ml (ΒΎ cup) cocoa powder
8 ml (1Β½ tsp) baking powder
8 ml (1Β½ tsp) bicarbonate of soda
pinch of salt
2 eggs – lightly beaten
250 ml (1 cup) milk
125 ml (Β½ cup) vegetable oil
10 ml (2 tsp) vanilla extract
250 ml (1 cup) boiling water

Preheat oven to 180 ΒΊ C.
Grease or spray 2 x 18 cm – or – 1 x 22 cm round cake pans.
Sieve the sugar, flour, cocoa, baking powder, bicarb and salt into a large mixing bowl.
Mix the eggs, milk, oil and vanilla extract and add to the dry ingredients.
Mix well for 2 minutes with a mixer – electric or hand.
Mix in the water (the mixture will be thin and runny, don’t panic!)
Pour mixture into prepared pans.
Bake for 30-40 minutes until bakes and a skewer comes out clean.
Leave to cool in the pans for 10 minutes.
Turn out of pans and cool completely on wire racks.
Decorate with butter icing.

Butter Icing Β 
90 ml butter – softened
650 ml icing sugar – sifted
125 ml cocoa powder
80 ml milk
5 ml vanilla extract
Beat butter for about 5 minutes until light and fluffy.
Add icing sugar and cocoa powder – beat to mix through thoroughly.
Add milk and vanilla extract – mix through to produce a smooth icing.

Source : Mad Martha
Prepared, tried and tested: Priscilla Huxfordβ€Ž

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