150 gm flour
125 gm whole wheat flour
50 gm cocoa
10 gm baking powder
225 gm castor sugar
1 tsp vanilla essence
9 tbsp oil
350 ml water

cocoa powder and chopped nuts

Chocolate fudge topping:
50 gm butter
3 tbsp milk
250 gm icing sugar
2 tbsp cocoa powder
1-2 tbsp milk (if required)


Sift flour, cocoa and baking powder into a bowl. Add sugar and essence. Gradually pour in water and oil. Beat into a thick batter. Pour into a greased and lined 8" tin. Bake at 160 degree C for about 45 minutes. Cool slightly before turning out the cake. For the icing, add milk to melted butter. Beat in icing sugar and cocoa adding more milk if required. Spread over the cake. Sprinkle cocoa and decorate with chopped nuts.


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