This cake remains moist, keeps very well and makes a large quantity
450g self-raising flour
420g castor sugar
2 ml salt
250g butter or margarine
250 ml water
2 large eggs, beaten
125 ml buttermilk
5 ml bicarbonate soda
5 ml vanilla essence
Sift flour, castor sugar and salt.
Heat butter and water over low heat until butter has melted. Remove from heat, stir in flour mixture, beat in eggs.
Mix together buttermilk, bicarbonate soda and essence.
Add to flour mixture.
Add cocoa to one part and stir well.
Pour into a large, greased roasting pan.
Draw skewer through the batter to form a pattern.
Bake 180C for 30-40 min.
Spread melted chocolate or use mocha icing
Decorate with chocolate
Prepared, tried and tested by: Rashida Habib
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