Recipe - Double Chocolate Cake

8 ounce Margerine or butter
6 One half ounce Dark chocolate; chopped
1 One half cup Caster sugar; (I used
ordinary white sugar)
One fourth cup Whisky; (I used brandy)
1 cup Hot water
1 One half cup Selfraising flour
One half cup Plain flour
One half cup Dark cocoa powder
2 Eggs; lightly beaten

2 X 20cm (8") round cakes Source: Quick Mix Cake Family Circle, Australia

1. Preheat oven to 150C (300F/Gas 2). Grease tins. Line base with baking
paper.

2. Melt butter in pan. Add chocolate, sugar, whisky and hot water and whisk
until smooth. Cool slightly and transfer to large bowl.

3. Add sifted flours and cocoa. Whisk until mixture is smooth and free of
lumps, then whisk in eggs. Pour into tins and bake for 45 minues, or until
firm. Allow to cool in tins. Can be sandwhiches together with cream or
icing of choice.

Can be stores in airtight container for up to a week.

Posted to JEWISHFOOD digest by Melissa Shenker melissa@spl.co.il on May
14, 1998, converted by MM_Buster v2.0l.