Makes: 8 slices
Oven Temperature: 180ºC
Cooking Time: 25 minutes
Ingredients
225g (9 oz) self raising flour
150g (6 oz) caster sugar
25g (1 oz) cocoa
1tsp baking powder
1tsp natural vanilla essence
100ml (4 fl oz) vegetable oil
200ml (8 fl oz) water
100g (4 oz) chocolate chips (optional)
Instructions
1) Put self-raising flour, baking powder, sugar and cocoa in a bowl and mix well.
2) Pour over the vegetable oil and vanilla essence and then gradually add the water.
3) Mix thoroughly with a wooden spoon or electric whisk. Add the chocolate chips at this stage if you are using them.
4) Pour into shallow oblong tin (7″x11″) and cook for about 25 minutes at 180ºC until cooked.
Icing Ingredients
25g (1 oz) cocoa
25g (1 oz) vegetable margarine
250g (10 oz) icing sugar
6 tablespoons or more of soya milk
1tsp vanilla essence
Icing Instructions
1) For the icing, melt margarine and add cocoa. Simmer for a couple of minutes over very low heat.
2) Take off the heat. Add a couple of tablespoons of soya milk, and begin to add icing sugar through a sieve (so it isn’t lumpy).
3) Continue to add icing sugar and stir, adding more soya milk as necessary.
4) Stir in vanilla and spread onto cake while it is still warm.
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