add this 2 nfb's braille moniter I love this cake the bommm cake

On 2/29/20, Andrew Niven via Cookinginthedark
<[email protected]> wrote:
> Hi Bridget.
>
> This recipe is great, I've made it on several ocasions. the recipe is by
> Alison Holst who is an iconic New Zealand cook.
>
> Cheers
>
> Andrew
>
>
> On 1/03/2020 3:51 am, Bridget Micallef via Cookinginthedark wrote:
>> I was given this recipe by a blind friend of mine. I tried it and it came
>> out nice.
>>
>>
>>
>> Crazy      Cake
>>
>>
>>
>> half cup oil
>>
>> three quarters cup water
>>
>> 2 tablespoons vinegar
>>
>> 1 teaspoon vanilla
>>
>> 1 cup sugar
>>
>> 1 and a half cups plain flour
>>
>> 2 tablespoons cocoa
>>
>> 1 teaspoon cinnamon
>>
>> 1 teaspoon ginger
>>
>> 1 teaspoon baking soda
>>
>> 1 teaspoon salt
>>
>>
>>
>>
>>
>> Line the bottom of a 20 cm or 23 cm (8-9 inch) tin with greaseproof
>> paper,
>> (I use non-stick tins, so just grease the bottom and sides).  Grease and
>> flour the sides of the tin and heat the oven to 190 C or 375 F for a 20
>> cm
>> tin, or 200 C or 400 F for a 23 cm tin. Put all the ingredients into the
>> food processor bowl in the order given and process until just mixed,
>> using
>> metal chopping blade, or plastic mixing blade.  Do not over process. Pour
>> batter into the prepared tin.  Bake the smaller cake for 30-45 minutes,
>> [1]or the larger cake for 25-30 minutes, or until the centre of the cake
>> springs back when lightly touched.  Leave cake in tin for 5 minutes, then
>> turn out on a wire rack to cool completely.
>>
>> This cake is nice eaten as is, iced, or topped with whipped cream.
>>
>>
>>
>> Enjoy!
>>
>>
>>
>> Bridget
>>
>>
>>
>>
>>    _____
>>
>> [1] C              w
>>
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