Matilda's Chocolate Cake No 1

A simple, easy to make but very tasty Chocolate Cake

1/2 Cup Sugar
1 TBS Butter
1 Cup Flour
2 TSP Baking powder
1/4 Cup Milk
1/4 Cup Water
1 TBS Golden Syrup
1 Egg
1 TBS Cocoa
1/2 TSP Bi-Carb. Soda

Beat butter and sugar to a cream, add egg, then syrup. (we use a hand whisk) Beat in the sifted flour, baking powder and cocoa, then add in the milk. Finally add in the bi-carb soda.

The mixture will be very moist, this is how its supposed to be. Bake in a 8" 20 cm sandwich tin in a 180 deg C (375 deg F) oven for 3/4 of an hour. We start checking after 1/2 an hour as our oven can be a bit fast.

1 TBS =  20 ml
1 TSP =   5 ml
1 Cup = 250 ml

Ice the top by mixing 2 TBS butter, with 2 TBS cocoa and enough icing sugar to make a workable icing, you may add a little water if the mix becomes to thick. When the cake has cooled spoon icing on to the top of the cake and spread out with the back of the spoon

Cinnamon Crumble Cake

Cinnamon Crumble Cake

Cake:
2      Cups flour
4      Tbs baking powder
1      Pinch salt
85g. Butter or marg.
1/2   Cup castor sugar
1      Egg
3/4   Cup milk

Topping:
1/4   Cup flour
1/2   Tsp baking powder
1/4   Cup sugar
1/2   Tsp cinnamon
55g.  Butter

Sift flour, baking powder and salt into a bowl, rub in the butter until the mixture resembles fine bread crumbs. Add sugar and lightly beaten egg and milk and mix into a soft dough. Spoon mixture into a 8" cake tin.

Topping, Combine flour baking powder sugar cinnamon in a small bowl. Rub in butter with your fingers until mixture is soft and smooth. Push topping through a course sieve on to the top of the cake.

Bake a 175 C. for 40-45 min. (a skewer is clean when inserted and removed)

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cup measurements: 1 Tsp (teaspoon) equals 5 ml; 1 Tbs (tablespoon) equals 20 ml; 1 cup equals 250 ml. | Cups are lightly packed and all eggs are 55-60 g, unless specified.