½ can (200 grams) condensed milk
125 grams self-raising flour
1 tbsp cocoa
1 tbsp chocolate powder
½ tsp soda bi-carb
1 level tsp baking powder
60 ml. melted butter or margarine
1 tsp vanilla essence
- Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
Mix the condensed milk, flour mixture, 75 ml. (2½ fl. oz.) water, the vanilla essence and melted butter thoroughly.
Pour the cake mixture into a greased and dusted 150mm. or 175mm. (6" or 7") diameter tin.
Bake in a hot oven at 200°C (400°F) for 10min Then reduce the temperature to 180°C (350°F) and bake for a further 10min
The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 min. Invert the tin over a rack and tap sharply to remove.
Cool the cake.
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