1 cup sugar
1/4 cup oil
1/4 cup cocoa, dissolved in ½ cup hot water, allow to cool
1 cup plain flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
Whisk eggs and sugar together until light and fluffy.
Add oil and beat well.
Fold in sifted dry ingredients, and cocoa mix into egg mixture.
Add vanilla and mix lightly.
Pour into 2 well greased 20cm sandwich pans
Bake on 180C for 20-25 minutes
125g soft butter
1½ cup sifted icing sugar
1/4 cup sifted cocoa
1 tsp vanilla
Cream butter and icing sugar together
Beat in remaining ingredients
Spread icing over cake when cold
Decorate with flake and red cherries
Prepared, tried and tested by: Rashida Habib
Rashida's No Flop Chocolate Cake
February 5, 2017 | | 19 comments|