A dark, moist, deeply chocolatey cake.
1. Mix together:
2 cups sugar
1 ½ cups vegetable oil
2 teaspoons vanilla essence
2. Sift together:
2 ½ cups plain flour
2 teaspoons baking soda (bicarbonate of soda)
½ cup cocoa
½ teaspoon salt
3. Grate or mash 2 cups of cooked beetroot.
4. Add beetroot alternatively with sifted ingredients to the sugar/oil/eggs/vanilla mixture.
5. Place the mixture into a large greased and lined cake tin – I use a ring tin and cook for 45- 50 minutes at 180 Celsius/360 Fahrenheit/ gas 4-5. It needs to be quite moist when ready.
6. Ice with chocolate icing:
Melt 1 tablespoon butter and add 1 cup of icing sugar and 1 heaped tablespoon of cocoa sifted together. Mix together with 1 ½ tablespoons of hot water. Add a little more icing sugar if too runny or a little more (no more than a teaspoon extra at a time) hot water if desired. Spread on cake and enjoy.
Added by: Fiona Rynn
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers