Top Dog
|
Chocolate fudge cake60 ml/4 tbsp cocoa powder 100 g/4 oz butter or margarine
120 ml/4 fl oz oil 250 ml/ 8 fl oz water
350 g/12 oz caster sugar 225 g/8 oz self-raising flour
2 eggs, beaten 120 ml/4 fl oz milk
2.5 ml/½ tsp bicarbonate of soda 5 ml/1 tsp vanilla essence
For the icing:
60 ml/4 tbsp cocoa powder 100 g/4 oz butter or margarine
60 ml/4 tbsp evaporated milk 450 g/1 lb icing sugar, sifted
5 ml/1 tsp vanilla essence 100 g/4 oz plain chocolate
Put the cocoa, buter or margarine, oil and water into a pan and bring to the boil. Remove from the heat and stir in the sugar and flour. Beat together the eggs, milk, bicarbonate of soda and vanilla essence, then add to the mixture in the pan. Pour into a greased and lined 900 g/2 lb loaf tin and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1¼ hours until well risen and springy to the touch. Turn out and cool on a wire rack.
To make the icing, bring all the ingredients to the boil in a medium-sized pan. Beat until smooth, then pour over the cake while still warm. Leave to set.
|
