Pam
23-06-2003, 05:45 AM
6 oz SR Flour (or plain flour with 1 tsp baking powder)
6 oz caster sugar
6 oz dairy free marge
3 eggs
1 oz cocoa powder
Preheat oven to 180 degrees and base line two 6" cake tins
If you want to do it properly you could cream the sugar and marge, then beat in the egg and fold in the flour but I just bung it all in a bowl and use a stick blender to mix it all. Share between the two tins and bake for around 25 minutes until cooked. Remove from tins and leave to cool.
100g DF chocolate
2 fl oz soya milk (approx)
4 oz icing sugar (approx)
melt the chocolate and beat in the soya milk to get a smooth glossy texture then stir in icing sugar until you have a thick fudge. Use this to sandwich the two cakes together and also spread over the top and sides. The icing sugar will make the fudge harden but not completely solid after about 1 hour.
The cake can be served chilled as it is or heated slightly in the microwave (makes the fudge runny) with soya cream poured over. Sheer indulgence!
6 oz caster sugar
6 oz dairy free marge
3 eggs
1 oz cocoa powder
Preheat oven to 180 degrees and base line two 6" cake tins
If you want to do it properly you could cream the sugar and marge, then beat in the egg and fold in the flour but I just bung it all in a bowl and use a stick blender to mix it all. Share between the two tins and bake for around 25 minutes until cooked. Remove from tins and leave to cool.
100g DF chocolate
2 fl oz soya milk (approx)
4 oz icing sugar (approx)
melt the chocolate and beat in the soya milk to get a smooth glossy texture then stir in icing sugar until you have a thick fudge. Use this to sandwich the two cakes together and also spread over the top and sides. The icing sugar will make the fudge harden but not completely solid after about 1 hour.
The cake can be served chilled as it is or heated slightly in the microwave (makes the fudge runny) with soya cream poured over. Sheer indulgence!