INGREDIENTS
125g BUTTER
1 CUP WATER
½ CUP OIL
2 CUPS FLOUR
1 ½ CUPS SUGAR
4 HEAPED TBLSPS COCOA
2 EGGS
1 TSP VANILLA ESSENCE
½ TSP BICARBONATE OF SODA
½ CUP BUTTERMILK
METHOD
• HEAT BUTTER AND WATER ON STOVE TILL MELTED
• REMOVE FROM HEAT AND STIR IN OIL AND ALLOW TO COOL
• SIFT FLOUR, SUGAR AND COCOA
• ADD COOLED OIL MIXTURE AND MIX THOROUGHLY
• ADD IN EGGS, VANILLA ESSENCE, BICARBONATE OF SODA AND LASTLY BUTTERMILK AND MIX
• GREASE AND LINE A FLAT PYREX DISH 34X22cm WITH WAX PAPER OR EVEN BAKING PAPER
• BAKE AT 180c FOR 25 -30 MINUTES
• REMOVE FROM OVEN AND POUR TOPPING OVER CAKE.
• SPRINKLE WITH SLICED ALMONDS OR PECAN NUTS
• WHEN CAKE IS COOL CUT INTO SQUARES
• BEFORE SERVING HEAT EACH SQUARE AND SERVE WITH VANILLA ICE-CREAM
TOPPING
125g BUTTER
4 HEAPED TBLSP COCOA
¾ CUP CASTOR SUGAR
1 TSP VANILLA ESSENCE
75ml BUTTERMILK
• MELT BUTTER, COCOA, SUGAR AND VANILLA ESSENCE IN A POT OVER MEDUIM HEAT
• KEEP STIRRING, TILL MIXTURE IS VERY THICK
• STILL ON HEAT, ADD IN BUTTERMILK AND STIR TILL MIXTURE IS THICK AND RUNNY
