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Chocolate Cake
This is a real champion cake - moist, dark and keeps well. People who don't know what they've been given tend to ask for the recipe, assuming it's a 'proper' flour cake! See the next recipe for a dairy free version. - 1/2 cup cocoa
- 1/2 cup boiling water
- 150g softened butter
- 1 1/4 cups sugar (275g)
- 3 eggs (size 7)
- 1 Tbsp vanilla
- 360g (2 1/4 cups) Gluten Free Goodies Cake and Biscuit Mix
- 1/2 tsp baking soda
- 3 level tsp Gluten Free Goodies Baking Powder
- 1 cup milk
Mix cocoa and boiling water thoroughly and leave to cool while preparing the rest of the cake
Line the bottom of a 23cm tin with paper, or alternatively, grease and flour the base of a large glass baking dish (20 x 30 cm is good). The cake can be baked in and served from this dish.
Cream butter and sugar with the vanilla.
Add eggs one at a time, beating well after each addition.
Add flour mix, baking powder, soda and milk. Mix thoroughly.
Add cocoa mix and beat well
Bake at 180C for 45-60 minutes, or until a skewer inserted into the cake comes out clean.
Sift icing sugar over the cooled cake before serving.
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