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Reshika's ‎​Moist Chocolate and Vanilla cake

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‎Moist chocolate cake
350ml milk,
120ml oil,
4 eggs,
5 ml vanilla essence,
225g flour,
130g cocoa powder,
300g sugar,
4 tsp baking powder,
pinch of salt,
15ml coffee granules.
Preheat oven to 180C, grease a 22 cm cake tin
Beat milk, oil, eggs and vanilla essence together.
Sift all dry ingredients together.
Add dry ingredients to the wet mixture in heaped tablespoons while mixing until all the ingredients are mixed well.
Pour the batter into baking tins.
Bake for 35 minutes or until skewer comes out clean.
2 cups icing sugar,
125g butter,
3 Tbsp cocoa,
2 Tbsp milk,
1\2 tsp. Vanilla essence.
Sift icing sugar and cocoa together.
Cream butter and add vanilla essence, add sifted icing sugar and cocoa.
Add milk 1 tbsp at a time.
Vanilla sponge cake:
125g butter
1 1/4 cups milk
4 eggs
1 1/4 cups castor sugar
1 tbs vanilla essence
2 cups flour
2 top baking powder
Bring milk and butter to the boil
Beat eggs and castor sugar for exactly 7 minutes,on the 6th minute add in vanilla essence and continue to beat.
Fold flour and baking powder into egg mixture.
Lastly add in your milk mixture and fold until all blended in.
Bake at 180C for 30 minutes.
Prepared, tried and tested by: Reshika Singh

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