8oz self raising flour
1/4 teaspoon baking powder
1 level teaspoon bicarbinate of soda
2oz unsweetened cocoa powder
Sift these ingredients into a bowl.
3oz spreadable butter or soft margarine
4oz soured cream or creme fraiche
10oz soft brown sugar
2 large eggs
1 dessertspoon vanilla extract
Whisk these ingredients together in a large bowl.
Heat oven to Gas4/375F
Grease and line a 9″ tin, square or round.
200ml Temptation (drink the rest)
Gradually whisk the flour mixture into the egg mixture, alternating with the Temptation.
Whisk well and pour into the prepared tin.
Bake 1 hour , middle shelf.
Allow to rest for 5 minutes before turning out onto a wire grid to cool.
This cake improves in texture if kept 3 or 4 days, wrapped in non-stick greaseproof and kept in a tin.