- 4 eggs
- 1¼ cups sugar
- ½ cup oil
- 1 tsp vanilla essence
- ¾ cup water (200 ml)
- 1¾ cup self-raising flour
- One teaspoon Nescafe coffee
- 2½ tbsp cocoa powder
- 1½ tsp baking powder
Mix one teaspoon of coffee with ¾ cup boiled water.
Set aside and let it cool off completely before adding to dry ingredients.
Beat eggs and sugar well.
Add vanilla essence, oil and water and mix well.
Sift self-raising flour, cocoa and baking powder and add to above ingredients.
Pour mixture into a well greased foil baking pan of 25cm x 36cm or square pyrex dish, and bake at 180°C for 30 minutes.
When cool ice with icing of your choice.
Spread caramel treat on cool cake.
Whip 1 cup fresh cream and add 1 teaspoon cocoa.
I used Bakels Delight Cream.
If you use fresh cream add 2 teaspoons icing sugar for sweetness.
Garnish with flake choc.
Cut in square blocks.