Double chocolate cake

Yield: 1 Servings

Measure Ingredient
8 ounces Margerine or butter
6½ ounce Dark chocolate; chopped
1½ cup Caster sugar; (I used ordinary white sugar)
¼ cup Whisky; (I used brandy)
1 cup Hot water
1½ cup Self-raising flour
½ cup Plain flour
½ cup Dark cocoa powder
2 Eggs; lightly beaten

2 X 20cm (8") round cakes Source: Quick Mix Cake - Family Circle, Australia 1. Preheat oven to 150C (300F/Gas 2). Grease tins. Line base with baking paper.

2. Melt butter in pan. Add chocolate, sugar, whisky and hot water and whisk until smooth. Cool slightly and transfer to large bowl.

3. Add sifted flours and cocoa. Whisk until mixture is smooth and free of lumps, then whisk in eggs. Pour into tins and bake for 45 minues, or until firm. Allow to cool in tins. Can be sandwhiches together with cream or icing of choice.

Can be stores in airtight container for up to a week.

Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@...> on May 14, 1998, converted by MM_Buster v2.0l.

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