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100 g/4 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
2 eggs, lightly beaten
5 ml/1 tsp vanilla essence (extract)
225 g/8 oz/2 cups plain (all-purpose)
flour
45 ml/3 tbsp cocoa (unsweetened chocolate) powder
10 ml/2 tsp baking powder
2.5 ml bicarbonate of soda (baking soda)
A pinch of salt
150 ml/8 fl oz water |
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Method:
Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs and
vanilla essence, then fold in the flour, cocoa, baking powder,
bicarbonate of soda and salt alternately with the water until you have
a smooth batter. Spoon into a greased and lined 23 cm/9 in cake tin
(pan) and bake in a preheated oven at 220°C/425°F/gas mark 7 for 20—25
minutes until well risen and springy to the touch.
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