1 3/4 c S.R. flour
3/4 c Sugar
1/2 c Cocoa
1 ts Bi carb soda
125 g Melted butter
1 c Yogurt; (natural)
2 Free range eggs
Put flour, sugar, cocoa, bi carb in food processor then add butter, yogurt
and eggs to dry mixture. Blend until smooth. You can do it by hand if you
don’t have a blender.
Pour into greased cake tin and bake at 180 degrees for 50 minutes. Check if
cake is cooked by putting a knife into the centre – if it comes out dry
then it’s cooked. Put on wire rack to cool.
Icing:
Mix together = 1/2 cup icing sugar, 1/2 cup melted chocolate, 1 desertspoon
melted butter and a drop of vanilla essence.
Ice cake when cooled down.
Yields
1 servings