Name: Oven pan chocolate cake
Yield: serving
Cuisine: Bake
Ingredients: 750.00 ml flour cake; 20.00 ml Baking powder; 500.00 ml sugar; 5.00 ml Bicarbonate of soda; 80.00 ml cocoa powder; salt pinch; 500.00 ml water boiled; 250.00 ml oil; 10.00 ml vanilla essence; 50.00 ml vinegar white; 125.00 g butter; 375.00 ml icing sugar sifted; 30.00 ml cocoa powder; vanilla essence; cream whipped to stiff peaks

Recipe Disclaimer

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Ingredients (15)

750.00 ml	flour — cake
20.00 ml	Baking powder
500.00 ml	sugar
5.00 ml	Bicarbonate of soda
80.00 ml	cocoa powder
	salt — pinch
500.00 ml	water — boiled
250.00 ml	oil
10.00 ml	vanilla — essence
50.00 ml	vinegar — white

ICING

125.00 g	butter
375.00 ml	icing sugar — sifted
30.00 ml	cocoa powder
	vanilla — essence
	cream — whipped to stiff peaks

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 27 x 39 cm oven pan with non-stick spray. Sift all the dry ingredients together in the pan. Mix the remaining ingredients in a jug and pour the liquid evenly over the dry ingredients, whisking them together using a fork. Spread the mixture evenly and bang the pan lightly to remove most of the air bubbles. Bake for 20 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Cool in the pan.
To prepare the chocolate icing: Beat the butter until light and creamy. Little by little, sift in the icing sugar and cocoa. Beat continuously. Add the vanilla essence.
Spread the cake with a thin layer of icing, spoon the rest into a piping bag with a thin nozzle and decorate the cake. Freeze the rest of the icing or store it in the fridge. Also pipe cream rosettes on top of the cake. Cut into squares and serve from the pan.
Makes a large cake.