Never Fail Chocolate Cake

1 cup S/R flour
1 cup sugar
½ cup (milk)
½ teas vanilla
2 eggs
2 tbsp cocoa
125g butter, melted (approx ½ cup)

Prepare a 20cm cake tin. Grease and line the tin to ensure it comes out properly. Preheat over to 180C/350F. Put all ingredients except the butter into the bowl of an electric mixer. Melt butter, add to mixture and beat for 3 minutes, then pour into cake tin. Bake for about 50 mins.
Notes:
 Cake can easily be doubled if required.
 Can use half wholemeal flour.
 Better if heaped tablespoons of cocoa.
 Can halve flour and replace with ground almonds/hazelnuts.
 Can replace milk with orange juice. Also add grated orange rind. Haven’t tried lemon juice and rind but it could be very nice.
 Some liquor can be added – e.g. I put in a tablespoon or two of Grand Manier with orange juice and reduce the amount of milk by the amount of liquor added.

The cake was filled with White Chocolate Mousse
250gms white choc & 1/4 cup plus 1 tbs of water (=1/4 & 1 Tbs water), melt together. When cooled stir into 1.5 cups cream whipped to soft peaks.

Debbie P