Toric3141
12th May, 2009, 01:58 PM
2 teaspoons butter
6 oz plus 2 teaspoons of plain flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
5 oz sugar
2 tablespoons treacle
2 eggs
5 fl oz vegetable oil
5 fl oz milk
Preheat the oven to warm 325 F gas mark3 170 C
Using the butter grease two 7 inch shallow cake tins. Sprinkle the tins with the 2 teaspoons of flour and shake out any excess. Set aside.
Sift the remaining flour, the cocoa powder, baking powder and soda and sugar into a large mixing bowl.
Pour the treacle, eggs, vegetable oil and milk on to the flour mixture and stir for 2 minutes or until the ingredients are thoroughly blended.
Pour the cake batter in to the two tins. Place the tins in the oven and bake for 40 to 45 minutes or until the cakes spring back when lightly pressed with a fingertip and have shrunk away from the sides of the tins.
Remove the cake tins from the oven and allow to cool for 2 minutes.
Loosen the cakes by running a knife around the edges and turn the cakes out on to a wire rack to cool completely before sandwiching with buttercream icing.
6 oz plus 2 teaspoons of plain flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
5 oz sugar
2 tablespoons treacle
2 eggs
5 fl oz vegetable oil
5 fl oz milk
Preheat the oven to warm 325 F gas mark3 170 C
Using the butter grease two 7 inch shallow cake tins. Sprinkle the tins with the 2 teaspoons of flour and shake out any excess. Set aside.
Sift the remaining flour, the cocoa powder, baking powder and soda and sugar into a large mixing bowl.
Pour the treacle, eggs, vegetable oil and milk on to the flour mixture and stir for 2 minutes or until the ingredients are thoroughly blended.
Pour the cake batter in to the two tins. Place the tins in the oven and bake for 40 to 45 minutes or until the cakes spring back when lightly pressed with a fingertip and have shrunk away from the sides of the tins.
Remove the cake tins from the oven and allow to cool for 2 minutes.
Loosen the cakes by running a knife around the edges and turn the cakes out on to a wire rack to cool completely before sandwiching with buttercream icing.