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Recipe	Qty	Measure	Ingredient
Backing Pan Chocolte Cake	250	grams	butter	view
Backing Pan Chocolte Cake	1.50	cups	water	view
Backing Pan Chocolte Cake	1.50	cups	caster suger	view
Backing Pan Chocolte Cake	2.50	tablespoons	cocoa power	view
Backing Pan Chocolte Cake	1	teaspoon	bicarb soda	view
Backing Pan Chocolte Cake	2		eggs	view
Backing Pan Chocolte Cake	1	teaspoon	vanilla essence	view

id
Category	Cakes
Name	Backing Pan Chocolte Cake
Method	Melt the butter in a large pot. Mix in water, sugar and cocoa powder. Boil. Add Bicard Soda which will fizz up and die down. Simmer for 5 minutes. Allow to cool. (we don\'t want the egg to cook when we add it). Beat the eggs in a small bowl with the vanilla essence. Then mix into the cool cake mix. Sift in the flour and mix until smooth. Use Grease baking pan and line with paper. Grease the paper. Cut slits in paper so it fits neatly into the corners. Pour in the mixture. Bake in fan forced oven for 30 minutes at 160C.