Introduction:

This article comes from a magazine for children. The page is headed Learn to Cook, and gives clear directions for cooking a chocolate cake.

Text:

It's time we made a chocolate cake. Sooner or later every cook needs to make one whether it is as a birthday cake, or for a party, or to take to a cake stall or just because you fancy making one. Here is a recipe that makes a big cake. The measurements for the tin given are the ideal, but check to see what similar tin is available. Maybe you will need to make it in two small tins or one nearly as big as suggested with the remaining mixture put in muffin tins. DO NOT make this in one small very deep tin. This month you will need to use your initiative about not only the tin size, but also about the flavour of the icing. Good cooks must understand when and how to make modification to recipes to fit in with what is available.

Prepare cake tin by lining the bottom and up the two short sides to 2 centimetres higher than the sides with greaseproof paper. This should be one piece of paper and is used to remove cake from tin.

Brush lightly with oil.

 

Preheat oven to 180C and position oven rack about centre of oven. Soften butter and beat in the two sugars until soft and well blended.

Beat eggs to combine and gradually beat into butter sugar mixture. Gradually beat in milk and vanilla.

Sift flour, cocoa, salt, baking powder and baking soda onto a paper or into a bowl.

Carefully stir dry ingredients into previous mixture and mix thoroughly. Gradually stir in boiling water. This will be a wet mixture.