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
>
> 1½ cups SR flour
> 3 tbsp cocoa
> 1 cup sugar
> 1 cup water
> 1 tsp vanilla essence
> 1 tbsp white vinegar
> 6 tbsp oil
> ¼ 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]
