https://deltanine.net/mw/index.php?action=history&feed=atom&title=Chocolate_fudge_cake 2026-09-12T11:04:44Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Chocolate_fudge_cake&diff=265&oldid=prev 2013-07-25T08:08:04Z

<p>1 revision</p> <table class="diff diff-contentalign-left" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Chris https://deltanine.net/mw/index.php?title=Chocolate_fudge_cake&diff=264&oldid=prev 2012-05-26T11:49:41Z

<p>Created page with &quot;===Ingredients=== &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt; *175g (6oz) self-raising flour *2½ tbsp cocoa powder *1tsp bicarbonate of soda *150g (5…&quot;</p> <p><b>New page</b></p><div>===Ingredients===<br /> &lt;div style=&quot;column-count:3;-moz-column-count:3;-webkit-column-count:3&quot;&gt;<br /> *175g (6oz) self-raising flour<br /> *2½ tbsp cocoa powder<br /> *1tsp bicarbonate of soda<br /> *150g (5oz) caster sugar<br /> *2 eggs<br /> *150ml (¼pt) corn oil<br /> *150ml (¼pt) milk<br /> *2tsp vanilla extract<br /> *125g (5oz) dark chocolate (70% cocoa solids)<br /> *397g can Carnation Caramel<br /> *1tbsp icing sugar<br /> &lt;/div&gt;<br /> ===Method===<br /> #Preheat the oven to 180°C, 350°F, Gas Mark 4.<br /> #Base line 2 x18cm (7”) sandwich tins with baking parchment<br /> #Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar.<br /> #In a jug measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined.<br /> #Beat two tablespoons of the caramel until smooth and whisk into the egg and oil mixture.<br /> #Combine the wet with the dry ingredients and mix well.<br /> #The cake mix will be quite wet.<br /> #Pour the mixture into the tins and bake in the centre of the oven for 20-25 minutes until springy to the touch.<br /> #Cool the cakes in their tins and then turn out onto a wire rack.<br /> #Remove the baking paper and cool completely.<br /> #Melt the chocolate in short bursts in the microwave, stirring until smooth.<br /> #Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. #Sift in the icing sugar and combine thoroughly.<br /> #Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half.<br /> #Spread the remaining frosting over the top of the cake and down the sides to cover completely. #Leave to set and cut into slices.</div>

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