Just one change for those in North America, instead of 1 1/2 cups of self raising flour, use 1 1/2 cups of flour and the appropriate amount of baking powder. (Something I learned the hard way when I changed locations from Canada.) Lynn in Wollongong Australia
> > Chocolate Fudge Cake > > 1� cups SR flour > 3 tbsp cocoa > 1 cup sugar > 1 cup water > 1 tsp vanilla essence > 1 tbsp white vinegar > 6 tbsp oil > � tsp salt (optional) > > Mix all ingredients together in bowl. Pour into greased 20cm ring-shaped > tin. Bake in 180C oven for 35-40 mins. Cool 10 mins before removing from > tin. Ice as desired or just sprinkle with icing sugar. > > (Notes: Cooking time may vary depending on your oven. Remember the cup sizes > are Australian.) > > Michelle > an Aussie living in South African > and still tatting baskets! > > > Ian & Chelle Long > +27 35 788 0777 > > To unsubscribe send email to [EMAIL PROTECTED] containing the line: > unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
