Post by Kenny on Mar 4, 2006 10:46:57 GMT 10
1 3/4 cups unsifted flour
3/4 cup cocoa
1 1/2 tsp baking powder
2 eggs
1/4 cup vege oil
1 cup boiling water
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
2 tsp vanilla essence
Combine all dry ingredients in a bowl. Add remaining ingredients except for the water. Beat together. Stir in boiling water. Pour into greased cake tin. Bake at 180C until skewer comes out clean.
Bennie and I have made this dozens of times. It's a cracker, but don't be alarmed that it is a VERY runny batter.
The recipe was contributed by someone named Shontell Green - a very cool, white trash name - to the recipe book Canvastown Favourites, Canvastown being an area in the Marlborough Sounds, at the top of the South Island.
The original recipe has 1 tsp salt, 2 cups of sugar and 1/2 cup of oil, but I've twiddled successfully. She named 40 minutes as the cooking time, but I find - in the tin I use anyway - that it is closer to 60 or even 70.
3/4 cup cocoa
1 1/2 tsp baking powder
2 eggs
1/4 cup vege oil
1 cup boiling water
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
2 tsp vanilla essence
Combine all dry ingredients in a bowl. Add remaining ingredients except for the water. Beat together. Stir in boiling water. Pour into greased cake tin. Bake at 180C until skewer comes out clean.
Bennie and I have made this dozens of times. It's a cracker, but don't be alarmed that it is a VERY runny batter.
The recipe was contributed by someone named Shontell Green - a very cool, white trash name - to the recipe book Canvastown Favourites, Canvastown being an area in the Marlborough Sounds, at the top of the South Island.
The original recipe has 1 tsp salt, 2 cups of sugar and 1/2 cup of oil, but I've twiddled successfully. She named 40 minutes as the cooking time, but I find - in the tin I use anyway - that it is closer to 60 or even 70.
