Favorite Chocolate Cake Recipe

  • Cake
  • 2 teaspoons Vegetable oil
  • 1 3/4 cups self-rising flour
  • 6 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 cups soft brown sugar
  • 2 teaspoons vanilla extract
  • 6 eggs (large)
  • 1 1/2 cups sunflower margarine
  • Frosting
  • 5 ounces German chocolate bar or
  • 4 ounces semi-sweet chocolate chips
  • 1 cup Whipping Cream
  • 1 ounce peanut butter chips
Preheat oven to 325. Put cake pans onto grease-proof or wax paper and draw around them, cut out circles. Brush vegetable oil over the inside of the pans. Put a paper circle in the bottom of each one, then brush the paper with oil. Hold a sifter over a large bowl and sift the flour, cocoa, and baking powder through it. Get out another mixing bowl. Put the margarine and sugar into the empty bowl and beat until they are creamy. Add the vanilla and beat it again. Crack one egg into a cup and add it to the bowl with flour. Beat well. Repeat this with each egg. Gently stir in the rest of the flour, moving the spoon in the shape of a number eight. This will keep the mixture light. Put the mixture into the cake pans. Put them on the middle shelf in the oven. Bake for 40-45 minutes. When done, leave them to cool for 5 minutes. Knife around the sides of each pan. Turn each pan upside down over a wire rack and shake it, the cakes should pop out. Peel off the paper and leave them to cool. For the frosting, break the chocolate into a heat-proof bowl, add peanut butter chips and whipping cream. Heat up 2 inches of water in a pan until it starts to boil. Place bowl over boiling water until mixture is well blended. Frost cake and enjoy.
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