275g sr flour
3 level tbspns cocoa
175g caster sugar
1 level tspn bicarbonate os soda
150ml corn oil
3 tbspns golden syrup
1/2 tspn vanilla essence
3-4 tbspns hot water
25g soft butter
100g icing sugar [sieved]
Preheat oven 180C/gas4/350F
Grease and line 2x20cm sandwich tin or a 20cm springform tin
Sift flour, cocoa a nd sugar in a bowl. Make a well in the middle.
Dissolve the bicarb in 1 tbspn of the milk and then pour into the flour with the rest of the milk, oil, syrup and vanilla essence. Beat well till a smooth batter.
Pour into tin/tins and bake for about 35-40 mins till the cakes spring back when pressed with fingertip.
Turn on wire rack to cool.
The cake has a lovely texture, moist and dense.
This is my Easter cloth which has had it's annual airing today!