Tasty and Easy Recipes

Ingredients:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/3 cup plus 1/2 cup unsweetened cocoa
2 cups chopped pecans or walnuts
1 cup water
4 tablespoons margarine, melted
2 cups brown sugar
3-1/2 cups boiling water

Method:
Preheat oven to 350°F.
Sift together flour, baking powder, salt, sugar, and 1/3 cup cocoa. Stir in the water, margarine, and nuts. The batter will be very thick. Spread batter in a 9″x13″ baking dish.
Mix brown sugar with 1/2 cup cocoa and sprinkle over batter.
Place pan in oven and then pour boiling water over the batter. Bake for 45 minutes. Bubbles will appear around the edges. The top will be firm but will “float.”
Serve warm.

Ingredients:
120 gms melted Butter
160 gms Sugar
3 Eggs
200 gms Flour (Maida)
1/2 cup milk
60 gms Cocoa Powder
1 tsp vanilla Essence

Method:
Mix the flour and the baking powder.
Cream together the butter, essence and sugar.
Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
Now mix flour and milk alternately in the mixture.
Mix well till the batter is smooth. Divide this batter into 2 parts.
In one portion add cocoa powder.
Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively.
Bake this tin in a preheated oven at 180 – 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
Cool the cake and invert it on a dish.

Serves: 6 to 8
Ingredients:
1-1/2 cups flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons corn oil
1-1/2 teaspoons vanilla
1 tablespoon cider vinegar
1 cup cold water
confectioners’ sugar for decorating

Method:
1. Heat oven to 350°F.
2. Whisk together the flour, cocoa, baking soda, sugar, and salt.
3. In a separate bowl, whisk together the oil, vanilla, vinegar, and water.
4. Whisk dry ingredients into wet, blending until completely lump free.
5. Pour into a greased 9″ round cake pan. Bake for 30 to 35 minutes or until the top springs back when pressed gently.
6. Cool before removing from the pan and dusting with confectioners’ sugar or frosting if desired.