May 8, 2008 at 2:11 am (Recipes we've loved!) (, )

Just a little Thursday treat…thought you would like a recipe that you might feel like making whether you are feeling ‘storage efficient’ or not! (You’ll certainly want to eat this one, storage or no storage!)

In a large bowl mix 2 cups caster sugar, 3 cups SR flour, 1/2 cup Dutch cocoa powder, pinch salt and 1 teaspoon bicarb. Add 1/2 cup vegetable oil, 2 teaspoons vanilla essence, 3 tablespoons balsamic vinegar and 2 cups cool water. Mix with a fork until blended. (Don’t over mix) Pour into either a springform pan, or rectangular ceramic baking dish and steam (or bake in a cool oven, say 120 degrees) for 1 hour or longer if middle has not set. Cool and serve with ganache, fresh berries and whipped cream. (Or ice with chocolate mint icing) This is fairly low fat (Depending on how much whipped cream you serve it with!) and quicker than a commercial packet mix. Great for people with egg allergies as well.

This is from my website, but originated from my mother who used to cook it as the standard Seminary birthday cake as it easily feeds a large hungry class of teenagers! I have tweaked it a bit and steaming it just adds moisture…you can use a bain marie in your oven to improve the texture. So thanks mum, and of course how appropriate for Mother’s Day. (Though personally there will be no storage cake on my table this Mother’s Day…I would much rather a slice of my famed cheesecake…so look out hips!)
Oh..and Happy Mother’s Day to you all!


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