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Cake Ingredients  (Serving Size  : 16)
   2      cups          Sugar
   1 3/4  cups         Flour
     3/4  cup           Cocoa
   1 1/2  teaspoons bicarbonate soda
   1      teaspoon    Salt
   1 1/2  teaspoons Baking powder
   2 	            Eggs
   1      cup            Milk
     1/2  cup           Vegetable oil
   2      teaspoons  Vanilla
   1      cup            Boiling water

Directions  
1. Preheat oven to 180C (350F). Grease and flour 1 large rectangular or round pan.

2. In a mixing bowl combine all ingredients except boiling water. Beat on high for 3 to 5 mins till fluffy

3.  Stir in boiling water. 

4.  Pour into the pan and cook for 35 to 40 minutes.  Cool cake.

Serving suggestions:  Dust with icing sugar, eat plain or...

"Foot in the Fire" Chocolate Cake

Foot in the Fire Cake       

This cake is so good, you'd eat it with one foot in the fire if you had to!                               

Cake Ingredients
   2      cups          self raising flour
   2      cups          sugar
   1      cup           margarine
   4      tblspoons  cocoa
   1      cup           cold water
   1      teaspoon   bicarbonate soda
   1      teaspoon   vanilla extract
   1      teaspoon   ground cinnamon
     1/4  teaspoon  salt
     1/3  cup          milk
   3                   eggs
             
Cake Directions
1. Preheat oven to 375F or 190C.  

2. Sift flour.  Add sugar, set aside. 

3. In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat. 

4. Mix in all remaining cake ingredients.  Add the flour mixture, stir well.  

5. Cook in a greased and floured 9x13" pan for 20 to 30 min. Check its done by inserting a 

   fork into the middle which, if ready, will come out clean.

Icing Ingredients  (YOU NEED TO ICE THE CAKE AS SOON AS IT COMES OUT OF THE OVEN)

    1/2  cup           margarine
   5      tablespoons   evaporated milk
   1      cup           pecans -- chopped
   4      tablespoons   cocoa
   1      teaspoon      vanilla extract
   3 1/2 cups         icing sugar

1. Place the margarine, cocoa, and milk in a saucepan and bring to a boil.  

2. Remove from the heat and add the remaining ingredients. Beat until smooth. 

Let it cool a little before cutting, if you can wait!. 

Guilt-Free Chocolate Cake with Silken Cocoa Icing

Cake Ingredients     

   1 3/4  cups  + 2 Tablespns unsifted self raising flour
     1/2  cup             unsweetened cocoa
     1/2  tablespn      bicarbonate soda
   9      tablespns     Canola (or other vegetable oil)
   1 1/2  cups           sugar
   1                         egg white
   1 1/2  cups           non-fat milk
   1 1/2  tablespns   white vinegar
   1      teaspoon      vanilla extract
           

Cake icing Ingredients     
     2/3  cup           cocoa -- sifted
     1/2  cup           sugar
     1/3  cup           cornflour
   1      cup            non-fat milk
     1/2  teaspoon      vanilla extract
       raspberries, sliced strawberries (or other seasonal berries and fruits)

Directions  

1.  Preheat the oven to 180 C or 350F. Lightly coat with vegetable cooking spray two 9-inch cake pans.

2.  Sift together the flour, cocoa, and bicarbonate soda into a bowl. 

3. In a large bowl, combine the oil, sugar, and egg white and mix together.

4. In another bowl combine the milk with the vinegar, and vanilla and stir until well-mixed.

5. Add the dry ingredients and milk mixture alternately in three parts to the oil-sugar mixture, mixing

   thoroughly each time.

6. Divide the batter evenly between the two prepared pans and cook for about 20-25 minutes or until a fork

   inserted in the center comes out clean.  Remove from the oven and allow to cool in the pan for 15 mins.  

7. Turn the cakes out onto a rack and cool completely.

Icing:  

1. Mix the cocoa and sugar together in a stainless steel mixing bowl or saucepan.  

2. In another small bowl mix the cornstarch and milk together until it is smooth.  

3. Combine the wet ingredients with the dry until smooth.

4. Place the mixture on a medium hot plate and stir constantly until thick and glossy, about 7-10 minutes. 

5. Place in a bowl and beat with an electric mixer for about 5 minutes on medium speed to avoid lumps.

6. Immediately cover with plastic wrap laid right on top of the icing so that no air touches it. 

7. Allow to cool to room temperature.  Remove plastic wrap.  Spread a thin layer of icing over one of the 

   cakes. Place a layer of fruit on top, top with the second layer, inverted, and ice the entire cake. 

8. Chill in the refrigerator for about 30 minutes before slicing.