I promise you will not be disappointed by this recipe!

Its from an Australian book my mum bought when we were living in Singapore. It has some weird ingredients but it tastes so good. Its always comes out moist and lasts forever!

Ingredients for the Cake

  • 1 1/2 cups Self Raising Flour
  • 3 Tablespoons cocoa
  • 1 cup caster sugar
  • 1 cup water
  • 1 teaspoon vanilla essence
  • 1 tablespoon white vinegar (I used malt and it turned out fine! The kind you put on chips)
  • 1/2 cup vegetable oil (I used sunflower!)

Making the Cake

  • Preheat oven to 180 degrees C (350 F)
  • Grease a 20cm tin and dist the inside with a little flour
  • Add flour, cocoa, sugar and water into the bowl
  • Add vanilla, vinegar and oil
  • Whisk it all together
  • When smooth pour into the tin
  • Put into oven for 35-40 mins
  • Take it out of the oven and let it cool for a few minutes
  • Take it out of the tin

Ingredients for the Icing

  • 1 cups icing sugar
  • 1 1/2 tablespoons cocoa
  • 1 tablespoon butter
  • Warm Water

Making the Icing

  • Put icing sugar, cocoa and butter in a bowl.
  • Add a small amount of hot water and mix. Keep adding hot water as needed. You want it to be reasonably thick
  • Spread over cake
  • Leave the cake for a few minutes and the icing will begin to harden, om nom nom nom