Image for illustration purposes only

EGGLESS CHOCOLATE CAKE

This recipe is good for kids and adults alike who have an allergy to eggs.

INGREDIENTS:

115g butter
115g sugar
1 tsp vanilla essence
2 dessertspoons golden syrup
285g plain flour
4 level tbsp cocoa
1 tsp bicarbonate of soda
4 tsp baking powder
1-1/2 cups milk

METHOD:

• Cream butter and sugar, add essence and golden syrup.
• Fold sifted dry ingredients into mixture alternately with milk to make a soft dropping consistency.
• Bake in a lined square tin for 30-35 minutes in a moderate oven.
• Ice with chocolate icing.

ICING:

• Mix 1 cup sifted icing sugar, 2 level teaspoons cocoa, 1 tablespoon melted butter and a dash of hot water together until smooth.
  
  Recipe: Sonia Kellett

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