Enough chocolate cake to freeze.

This is a very light, no-fail and economical cake.  It comes from Jackie Krutli of South Australia and is her grandmothers recipie, it was published in the Australian Womens Weekly in January, around the 1980's I think.

You make it in a large baking dish, so there is enough for a crowd, and it freezes well.

 

CHOCOLATE CAKE

Rating: easy

Ingredients:

Cake

2 cups water
3 cups caster sugar
250 g butter
1/3 cup cocoa powder
1 teaspoon baking soda
3 cups self raising flour
4 eggs, lightly beaten

Frosting
90 g butter
1/3 cup water
1/2 cup caster sugar
1 1/2 cups confectioners' sugar (icing sugar mixture)
1/3 cup cocoa powder

 Method

Grease and line a deep 27x33cm baking dish. 

Combine first five ingredients in a large pan. 

Stir over low heat until sugar dissolves. Boil, then immediately simmer uncovered for 5 minute Transfer to a large bowl and cool. Add sifted flour and eggs, and beat with electric mixer until smooth. 

Pour into dish.

Bake in mod (160c ff) oven for 50 minute Cool for 10 min then turn onto rack.

 

Frosting: combine butter water and sugar in small pan, stir over heat without boiling until sugar dissolves. Sift icing sugar and cocoa into medium bowl. Stir in hot butter mixture in batches. Cover and refrigerate for 1 hours Beat until spreadable, and frost cake.

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