Microwave Chocolate Cake
Ingredients:...
150g Stork Bake
150g castor sugar
125g self-raising flour
45ml milk
3 eggs
5ml baking powder
25g cocoa
5ml vanilla essence
Method:
1.Sift flour, baking powder and cocoa into a bowl.
2.Cream Stork Bake and castor sugar until light and fluffy, beat eggs in one at a time.
3.Add sifted dry ingredients alternately with the milk and vanilla.
4.Pour into a round microwave safe container which has been lined with greaseproof paper. Do not grease. Cover the surface with paper towel.
5.Cook on full power for 7 – 8 minutes or until skewer comes out clean.
6.Leave in pan for 5 minutes before turning out onto a cake cooler.
7.When cold, decorate as desired.
