This is the cake I make the most for my children’s lunch boxes. It makes a large moist (yet crumbly) sheet cake, stores well and only uses 2 eggs. You make a “Chocolate Syrup” first and add this to the other ingredients - this is what makes it so moist. The “chocolate syrup” can be made earlier in the day and set aside until you need it. I have a large square cake tin that I use, but a standard 28 x 18 cm Lamington tin works a treat, just don’t forget to grease and line it first. Top your cooked cake (once cooled) with chocolate/vanilla butter cream icing or whipped cream.



Recipe:

"Chocolate Syrup"
1 cup butter
1/2 cup vegetable oil or canola oil
5 tablespoons Nestle cocoa powder
1/2 cup water

2 1/2 cups Self Raising Flour
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla essence
1/2 cup sour cream or plain yoghurt

In a heavy based saucepan, melt the butter with the cocoa and oil. Add the water once off the heat to cool the syrup down a tad.
Prepare your oven and baking tin. Pre-heat your oven to 180oC (375oF)
Grease and line a 28 x 18 cm tin and set aside until needed.
In a large bowl, place all the other ingredients and pour the slightly cooled syrup mixture over the top.
Use an electric beater to mix this until well incorporated and glossy.
Pour into your prepared tin (it will not be as runny as most cake batters) and smooth out the top - making sure that the edges are slightly higher than the middle (the middle takes longer to cook).
Bake in your prepared oven for 22-28 minutes OR until cooked when a toothpick is inserted and comes out clean.