|Cake and mocha for tea.|
This is my 200th post for this blog. And to celebrate this joyous occasion, Mama baked a moist chocolate cake. We had the most scrumptious tea today. Oh, it's also Mama and Dad's wedding anniversary. Fancy that, eh? They've been together for ages.
In case any of you hankering to know what we put in the cake, here's the recipe.
Moist Chocolate Cake a la Angelina
2 cups plain flour
2 cups sugar
2 tsp bicarb soda
1 tsp salt
1 cup corn oil
1 cup buttermilk
3/4 cup cocoa powder (dark)
1 1/2 tsp vanilla essence
1 cup boiling water
Preheat oven at 150-degree Celcius.
Grease and line a 20-inch round or square cake tin.
Mix cocoa powder and bicarb soda with flour. Sieve.
Beat sugar with corn oil and buttermilk until it dissolves.
Put in vanilla essence and eggs. Beat.
Mix in flour, cocoa and soda mixture.
Mix in boiling water.
Pour into prepared cake tin and bake in oven for about 1 (one) hour or until cake tester comes out clean.
Let cool before cutting and serving.
Serve with a mug of mocha.
Burp. Excuse me. purrr....meow!
|Contented blog owner.|