Chocolate Fudge Cake

This is a firm favourite in our family...moist, light and tasty! It must be good for you, it is made with sunflower oil!! If you are in a hurry, this has to be one of the easiest and quickest cakes out there, why not give it a try? It is one of my most popular recipes, friends always ask for it once they have tasted a slice!

Makes 12 slices

Oil a tin 20cm x 30cm and line with baking parchment

Cake:

2 large free-range eggs - we use eggs from our own hens ;-)
150ml sunflower oil
150ml milk
2 tablespoons golden syrup
150g caster sugar
190g self-raising flour
25g cocoa
1 level tsp baking powder
1 level tsp bicarbonate of soda

Fudge Icing:

50g sunflower margarine
25g cocoa - sifted
3 tbsp milk
225g icing sugar - sifted

METHOD

Break eggs into large mixing bowl, add milk, oil, sugar and syrup and beat well. Sieve the flour, cocoa, baking powder and bicarb into the mixture and beat well. I use my Kenwood Chef , but you could use a food processor or indeed a wooden spoon, but this will take quite a while! The mixture makes a quite sloppy batter.
Tip batter into lined tin and bake at 160ºC/ 150ºC fan/ Gas 3 for 30-35 minutes. Strip off papers after 10 mins and cool on wire rack.

Now for the icing: melt the margarine with the sieved cocoa in a glass basin, in the microwave and cook for about a minute. Remove, stir in icing sugar, beat in milk and spread on top of cake. Fork pattern in icing. Store in airtight box.