Granny’s cook book.

My grandmothers were capable, formidable, beautiful women. It seemed to me as a child there was nothing they couldn’t do or make. My own mother also fell into that same category and I was glad they taught me what they did, as it came in very useful throughout the years.

These recipes have been made again and again with constant results in our house just to make sure that granny’s delicious recipes still stand good today, also because it keeps them alive in our hearts and minds.

No nonsense cooking that was tasty and filling that’s was what they provided, that and unconditional love, so with that in mind and baking for Christmas looming here’s a real favourite of the family’s.

One Bowl Chocolate Cake

2 cups of white sugar

1 3/4 cups of All Purpose flour

3/4 cup of cocoa

3 teaspoons of baking powder

1 teaspoon of salt

2 eggs

1 cup of milk

1/2 cup of veg oil

1 teaspoons of vanilla extract or essence 1 cup of boiling water

Preheat oven to 350 degrees F or 175C

Method

First grease and flour two nine-inch round sponge cake pans.

Then, in a large bowl mix together your sugar, flour, cocoa, baking powder & salt.

Next add the eggs, milk, oil & vanilla and mix for approx. 2 mins, the mixture will be dark and rich smelling. Lastly, stir in the boiling water, the batter will be very runny, but don’t worry and don’t be tempted to add any more flour. Pour the mixture into your tins and place into the oven, I usually use the middle shelf. Bake for 30 - 35 mins, test with a cocktail stick to see if they are done. When they are remove from oven and allow to cool for 10 mins in the pan, then cool completely on a cooling rack.

The cake will look shiny on top and should be soft and springy inside.

To go with this cake, I make a chocolate fudge icing filling: Fudge

icing filling

3-4 cups of confectioner’s sugar

1/2 cup of butter or margarine

1/4 cup of cocoa

1 teaspoon of vanilla extract or essence

1/3 cup of milk.

Place the butter or margarine, the cocoa, and milk in a saucepan and gently melt together. Stirring. Once melted, take off the stove and add the vanilla and icing sugar, mix to form a thick chocolate type cream. I spread this on the cake when they are cold, and I dust the cake with confectioner’s sugar tapped through a tea strainer to decorate.