1 cup self raising flour
2 tablespoons cocoa
1 cup sugar
½ cup milk
1 teaspoon vanilla extract
60g melted butter
Directions to Cook:
Preheat oven to 160°C.
Grease and line a 22cm round ring tin.
Sift flour, cocoa and salt together in a large mixing bowl. Add sugar and stir through.
Whisk eggs, milk, vanilla extract and melted butter together in a jug. Mix into dry ingredients. Beat for 3 minutes until smooth.
Pour into prepared pan.
Bake for 30-35 minutes until cake springs back when touched. Stand in tin 5 minutes before turning out onto a wire rack to cool.
Ice with glace icing.
Gluten Free Variation:
Substitute Orgran gluten free self raising flour directly.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.