Chocolate lovers will drool — give this cake a simple decoration of fruit partly dipped Th melted chocolate.
1 tin condensed milk (400 gm milkmaid)
1 cup milk
2 cups flour (maida)
½ cup powdered sugar
½ cup cocoa
150 gm oil (1 cup)
2 tsp baking powder
1 tsp soda-bi-carb (mitha soda)
2 tsp vanilla essence Grease a 10” round cake tin or a big square cake tin. Sprinkle 1 tbsp flour to dust the tin.
Preheat oven to 150°C/300°F.
Sieve flour, baking powder and soda-bi-carb together. Keep aside.
Beat oil, sugar and essence till well mixed. Add cocoa.
Add milk and condensed milk. Beat well. (If the mixture looks curdled, beat over hot water.)
Add flour in 2-3 batches, mixing well after each addition. Beat well for 4-5 minutes till the mixture is light and fluffy and of a soft dropping consistency. Add a few spoons of milk, if the batter is too thick.
Transfer the cake mixture to the prepared tin. Level the mixture.
Place the tin on the wire rack. Bake at 150°C/300°F for 1 hour.
Insert a clean knife or a tooth pick in the centre of the cake. If it comes out clean, switch off the oven. Remove cake from oven after 5-10 minutes. Remove from tin after 5 minutes, by inverting on the wire rack.