180 g (6 oz) plain flour
1 1/2 tsps bicarbonate of soda
4 tbsps cocoa
225 g (8 oz) sugar
180 ml (6 fl oz) evaporated milk
1 tbsp white vinegar
180 g (6 oz) butter or margarine
2 eggs, beaten
Few drops vanilla essence
120 g (4 oz) white chocolate
1 1/2 tsps bicarbonate of soda
4 tbsps cocoa
225 g (8 oz) sugar
180 ml (6 fl oz) evaporated milk
1 tbsp white vinegar
180 g (6 oz) butter or margarine
2 eggs, beaten
Few drops vanilla essence
120 g (4 oz) white chocolate
method
1. Lightly grease a 2 litre/3-pint cake ring. Sift the flour, soda and cocoa into a mixing bowl and add the sugar. Combine the evaporated milk and vinegar and set aside.
2. Melt the butter or margarine on HIGH for 2 - 3 minutes or until liquid. Pour into the milk and vinegar and gradually add the beaten eggs. Stir in the vanilla essence. Pour into the cake ring and smooth down the top to level.
3. Cook on HIGH for 10 minutes or until top of the cake is only slightly sticky Cool in the ring for 10 minutes then turn out onto a wire rack to cool completely
2. Melt the butter or margarine on HIGH for 2 - 3 minutes or until liquid. Pour into the milk and vinegar and gradually add the beaten eggs. Stir in the vanilla essence. Pour into the cake ring and smooth down the top to level.
3. Cook on HIGH for 10 minutes or until top of the cake is only slightly sticky Cool in the ring for 10 minutes then turn out onto a wire rack to cool completely
serving amount
serves 6 - 8
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