|The children helped with the washing up and licked the beater and|
1 cup water
1 1/4 cup caster sugar
1/2 cup cadbury cocoa powder
1/2 teaspoon bi-carb soda
1 1/4 cups self raising flour
2 eggs, lightly beaten
1 cup icing sugar mixture
1/3 cup of cadbury cocoa powder
30g butter, softened
1. Combine water, sugar, butter, cocoa and bi-carb in a saucepan and warm, but do not boil, stirring until the sugar has dissolved. Then bring to the boil and simmer gently for 2 minutes. transfer mixture to a bowl and cool for 30 minutes. (I could only wait 10 minutes today).
2. Add the flour and eggs and beat until just combined. Pour into a a greased and base-lined 20cm cake pan. Bake in a moderate oven 180 degrees Celsius for 40 minutes or until cooked. (I find in my oven this cake cooks in 30-35 minutes so be prepared to check earlier as needed) Cool for 10 minutes before turning onto a wire rack to cool completely.
3. Sift together the icing sugar mixture and cocoa. Mix in the butter and enough hot water to form a soft icing. Spread over the cooled cake and decorate as desired.
Today I was short of cocoa powder and thankfully had just enough to make the cake, so lacking for the icing I omitted and instead dusted with plain icing sugar. The cake could certainly be sprinkled with all the sugary things you find in the cake section at the supermarket and/or served with fresh berries, whipped, double or ice-cream and a hot cup of tea. Just lovely.
Did I mention it cooks in less than 40 minutes? :)