Last updated on May 9th, 2018 at 11:39 am
Easy recipe for Divine Chocolate Cake, courtesy of the Heart and Stroke Foundation.
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
2 ml salt
5 tablespoons sunflower oil
1 tablespoon vinegar
1 teaspoon vanilla essence
1 cup cold water
1/4 cup soft ‘tub’ margarine
1 cup icing sugar
2 teaspoons cocoa powder
In a large bowl, sift the flour, sugar, cocoa, bicarb and salt.
Make 3 holes in the flour mixture.
Pour oil in one hole, vinegar in the other and vanilla essence in the other.
Pour the water over the mixture and stir vigorously with a wooden spoon until blended.
Spoon the batter in a non-stick or a greased loaf tin.
Bake at 180 C for 40 minutes. Cover with foil if it starts to brown during baking.
The cake is cooked when the skewer comes out clean. Cool and turn out of the tin.
To make the icing: beat the margarine and sugar until well mixed. Add in the cocoa powder and beat until light and fluffy.
Cut the cake in half and spread the bottom half with the icing.
Sandwich the two halves together and dust the top with icing sugar.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.