Preparation & Ingredients:
- 1.5 cup flour
- 1 cup sugar
- 1 cup milk
- 1/3 cup oil or melted butter
- 1/3 cup cocoa powder
- 1 tablespoon vanilla essence
- 1 tablespoon white vinegar
- If batter is a little too think then can add a little more milk at the end
Preheat oven at 170 degrees calcium for 15 mins.
Mix all dry ingredients except sugar in large bowl and sieve it. Once done add sugar and then add all the way ingredients and mix tills smooth. Be careful not to over mix
Pour into a lined 8 inch round pan. The pan can either be lined with wax baking paper or greased with butter. Make sure if you grease it with butter to do so properly otherwise the cake can stick to the sides.
Tap tin to even out
Put in preheated oven for 25- 28 mins. Each oven is slightly different, so check after 25 mins by placing a tooth pick in the middle.
If it comes out clean, the cake is done. If it has slightly sticky crumbs then back for further 1-2 mins. Once taken out, let it cool for till the cake is stiff enough to take out and let it cool further till you are ready to ice the cake.
For chocolate icing:
- 1 cup butter (soft but not melted)
- 3.5 cup icing sugar
- 1/2 cup unsweetened cocoa powder
- 3 table spoon milk or heavy cream (for a denser icing)
- 2 teaspoon vanilla essence
- Pinch of salt
Add butter and cream with electric beater on medium till its soft and creamy (about 2 mins). Add confectioners sugar and mix for another 1-2 mins till the mixture because a light creamy yellow. Add the remainf ingredients and beat till fluffy. Another 1-2 mins.
Voila! Your easy 5 min chocolate icing is ready.
