| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Rebecca’s, Recipes | 1 | servings | |
INGREDIENTS
| 1 3/4 | c | S.R. flour |
| 3/4 | c | Sugar |
| 1/2 | c | Cocoa |
| 1 | ts | Bi carb soda |
| 125 | g | Melted butter |
| 1 | c | Yogurt; (natural) |
| 2 | Free range eggs |
INSTRUCTIONS
Put flour, sugar, cocoa, bi carb in food processor then add butter, yogurt and eggs to dry mixture. Blend until smooth. You can do it by hand if you don't have a blender. Pour into greased cake tin and bake at 180 degrees for 50 minutes. Check if cake is cooked by putting a knife into the centre - if it comes out dry then it's cooked. Put on wire rack to cool. Icing: Mix together = 1/2 cup icing sugar, 1/2 cup melted chocolate, 1 desertspoon melted butter and a drop of vanilla essence. Ice cake when cooled down. Converted by MC_Buster. Per serving: 1726 Calories (kcal); 115g Total Fat; (56% calories from fat); 18g Protein; 185g Carbohydrate; 305mg Cholesterol; 1157mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 11 Other Carbohydrates Converted by MM_Buster v2.0n.
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