Serves 8 - 16 Cook time: 0h 30m EGGLESS CHOCOLATE CAKE: Ingredients: 225g Stork Bake 15ml baking powder 500ml castor sugar 750 ml flour 4 tsp NO EGG POWDER (from Dischem) 8 tbsp water 2/3 cup water 200ml cocoa powder plus 125ml hot water Method: 1. Mix cocoa with hot water, set aside. 2. Preheat oven to 180ºC. 3. Cream Stork Bake and sugar till light and creamy. 4. Mix the no egg powder with the 8 tablespoons water and add to the creamed mix. 5. Add the cocoa mix and mix well. 6. Fold in the dry ingredients and water in 2 batches. 7. Pour into 2 greased baking pans and bake for about 30 mins or till a skewer comes out clean. 8. Ice with Stork cream icing. Stork Cream Icing: 250g Stork Bake 500g icing sugar Beat the Stork Bake until soft and as white as possible. Gradually add the icing sugar till the required consistency. For Chocolate Icing: Beat 125ml cocoa into the softened Stork with 400g icing sugar and 45ml milk. (Source: I Love Baking)
Posted on: Sat, 31 Aug 2013 13:25:49 +0000
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