FAMILY CHOCOLATE CAKE:

INGREDIANTS:

WATER -500 ML
CASTER SUGAR - 660 GM
BUTTER ,CHOPPED - 250 GM
COCOA POWDER -35 GM
BICARBONATE OF SODA - 1 TEASPOON
SELF-RAISING FLOUR - 450 GM
EGGS -4

FUDGE FROSTING :

BUTTER -90 GM
WATER - 80 ML
CASTER SUGAR - 110 GM
ICING SUGAR -240 GM
COCOA POWDER - 35 GM


METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 26.5 CM *33 CM[14 CUP/3.5-LITRE]BAKING DISH;LINE BASE WITH BAKING PAPER.

COMBINE THE WATER,SUGAR,BUTTER AND SIFTED COCOA AND SODA IN MEDIUM SAUCEPAN;STIR OVER HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES.BRING TO A BOIL THEN REDUCE HEAT;SIMMER,UNCOVERED,5 MINUTES.TRANSFER MIXTURE TO LARGE BOWL;COOL TO ROOM TEMPERATURE.

ADD FLOUR AND EGGS TO BOWL;BEAT WITH ELECTRIC MIXER UNTIL ,MIXTURE IS SMOOTH AND PALE IN COLOUR.POUR MIXTURE INTO PAN;BAKE ABOUT 50 MINUTES.STAND CAKE 10 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

SPREAD COLD CAKE WITH FUDGE FROSTING.

FUDGE FROSTING:

COMBINE BUTTER,THE WATER AND CASTER SUGAR IN SMALL SAUCEPAN;STIR OVER LOW HEAT,WITHOUT BOILING,UNTIL SUGAR DISSOLVES.SIFT ICING SUGAR AND COCOA INTO SMALL BOWL THEN GRADUALLY STIR IN HOT BUTTER MIXTURE.COVER.REFIGERATE ABOUT 20 MINUTES OR UNTIL FROSTING THICKENS.BEAT WITH WOODEN SPOON UNTIL SPREADABLE.