420g (500 ml) Huletts Castor Sugar4 extra large eggs250 ml (1 cup) sunflower oil5 ml (1 t) vanilla essence420 g (750 ml) cake flour15 ml (1 tablespoon) baking powder3ml (½t) salt125ml (½ cup) Milk
600 g (750 ml) Huletts White Sugar80 g (200 ml) cocoa powder375 ml (1½ cups) hot water10 g butter Desiccated coconut, for coating
Vanilla Sponge1. Preheat the oven to 180⁰C. Grease and line a 25 x 30 cm oven tray. 2. Beat the sugar and eggs together until light and fluffy. 3. Add the oil and vanilla essence, and mix well. 4. Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk. 5. Spoon the mixture into the prepared tray and bake for 30- 35 minutes or until a cake tester inserted comes out clean. Allow to cool and cut into squares.
Chocolate Coating1. Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring. 2. Remove from heat and add the butter.