I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
MY FLOP PROOF ( Note for me: Use small silver tray for height. Or Double recipe use large silver tray)1 ½ cups castor sugar+- 1 ¾ cups flour1 ½ teaspoon baking powder1 ½ teaspoon bicarb½ cup cocoa powder½ teaspoon saltSift all of the above dry ingredients together Beat well together :2 eggs ( beat yolks seperately then the whites then add together )2 teaspoon Vanilla essence1 cup milk½ cup oil Gradually add the dry ingredients to the above Egg milk mixture Mix wellNow add last 1 cup boiling waterMix well..with wooden spoon by hand(If you feel it too runny add little sifted flour +- about ¼ cup )Pour in greased baking tray FOR LARGE CAKE OR FOR CUP CAKES Fill cup cake cases ¾ way you get with this recipe 24 cup cakesBake at 180* for 30- 35 MnRemove from ovenCool completely Top with beaten up Caramel treatOr any topping of your choice OR make a hole or dent in the centre of the baked cup cake with the back of wooden spoonFill the holes centres with caramel sauceAnd then top with any icing of your choice ( I used coffee icing) Enjoy Note: for cup cakes fill the cases half way and bake for 25-30 minutes