2 cups maida
1 3/4 cup castor or powdered sugar
2/3 cup oil, butter or margarine
2/3 cocoa powder
1 cup water
1 tsp vanilla essence
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup milk
3 tsp vinegar
2 x 9" (23 cm) round OR 8" (20 cm) square cake tins

heat at 350 F-180C then reduce to 325 F-160 C


Line the base of the tins with butter paper, or grease the bases and dust either with maida or sugar till well coated. Sift the flour, cocoa, baking soda and powder, and transfer into a mixing bowl. Add the salt, sugar, fat, water and vanilla. Beat the mixture using a wooden spoon or a beater, till well blended. Add the milk and vinegar and beat till smooth. The batter looks almost glossy when done. Divide the batter into the tins and bake in a pre-heated oven for 10 minutes, then lower the temperature and bake for another 25 minutes till done (a skewer inserted in it should come out clean). Remove from the oven and leave to cool.


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