Preparation time: 15 min.
Total cooking time: 35 min.
Makes: one 20cm round
Quick and easy
- 90g polyunsaturated margarine
- 3/4 cup caster sugar
- 1 cup self-raising flour
- 1/4 cup cocoa powder
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla essence
- extra 30g margarine or butter, melted
- extra 2 tablespoons caster sugar
- 2 teaspoons ground cinnamon
PREHEAT oven to moderate 180C. Brush a deep 20cm round tin with melted butter and line base with baking paper.
PLACE the margarine, sugar, flour, cocoa, eggs, milk and vanilla essence in small bowl of electric mixer. Beat for 2 minutes on low speed, increase to high speed and beat for 3 minutes more, until the mixture is well combined and creamy.
SPOON mixture into the prepared tin, then smooth the surface. Bake for about 35 minutes, or until a skewer comes out clean when inserted in centre of cake.
LEAVE cake in tin 5 minutes before turning onto a wire rack to cool.Brush top with melted extra margarine and sprinkle with combined extra sugar and cinnamon.