This is my husband's favourite chocolate cake. It's a quick and easy one bowl mix. No electric mixer needed. The recipe originally came to me back in the late 1980's via the fax machine when I was working a little country newspaper. It was promotional material by White Wings. Best thing that ever came through on that fax machine. ;o)
- 1 1⁄2 cups plain flour
- 1 (0.22 lb) packet instant chocolate pudding mix
- 3 teaspoons baking powder
- 3 tablespoons cocoa powder
- 3⁄4 cup caster sugar
- 0.28 lb soft butter or 0.28 lb margarine
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla essence
- 1 (0.22 lb) packet chocolate chips
- extra chocolate chips or grated chocolate, for decoration
- 3 tablespoons soft butter
- 2 tablespoons hot tap water
- 1 1⁄2 cups icing sugar
- 2 tablespoons cocoa powder
- 1⁄2 teaspoon vanilla essence
- Pre-heat oven to 180C (350F).
- Grease and flour a 20 x 7cm (8" x 2 3/4") round tin. I usually use a large bundt tin.
- Sift flour, instant pudding mix, baking powder and cocoa into a bowl.
- Add all remaining cake ingredients except for the chocolate chips and beat with a spoon for 1 minute.
- Add chocolate chips and beat for a further 30 seconds or until choc chips are mixed through evenly.
- Pour batter into the prepared tin and bake for 50-55 minutes or until a skewer when inserted in centre of cake comes out clean.
- Remove cake from oven and allow to cool in tin for 5-8 minutes, then invert onto a wire rack to further cool.
- When cold, spread with Icing over top and sides of cake.
- Decorate with extra choc chips or grated chocolate.
- To prepare Icing:.
- Place butter and hot water into a mixing bowl.
- Stir with a wooden spoon until butter has melted.
- Add remaining ingredients and beat with spoon until icing is smooth.
Made for Australia/NZ Swap #22. Oh, decadent YUMM!! Took this to the beach (house) with friends for a 2 day respite before starting a holiday dinner. Got 6 thumbs up !! Of the 3 Tbsp. cocoa, I used one of K.A. BLACK cocoa, and 1 in the icing. Also used mini-bittersweet chips in the cake, and no nuts. Just an informative note -- caster sugar = Superfine sugar (for the American cooks. We all enjoyed it and there was none to bring home. Thanks for posting, busyozmum. This will be made and shared often !
This cake is fantastic! Nice and moist, full of chocolate flavor, and a breeze to make. I will certainly make this often for the DH who is currently devouring it :D
Yummy and easy! The kids gobbled it up! Thanks. Reviewed for the Aussie/NZ recipe swap.