Moist Chocolate Cake

• 3/4 cup milk
• 1 tablespoon white wine vinegar
• 1 cup caster sugar
• 1 large egg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil, rice bran
• 1 teaspoon vanilla essence
• 1 1/2 cups self-raising flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 50 g butter, softened
• 1 cup icing sugar, sifted
• 2 tablespoons cocoa powder, sifted
• 2 tablespoons boiling water

1. Heat oven to 170u0b0C fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
2. Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
3. Pour into the prepared cake tin and bake for 30 minutes or until the center springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting.
4. Chocolate frosting.
5. Beat butter and icing sugar together in a bowl.
6. Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.

milk, white wine vinegar, caster sugar, egg, salt, vegetable oil, vanilla essence, flour, cocoa powder, baking soda, butter, icing sugar, cocoa powder, boiling water

Taken from www.food.com/recipe/moist-chocolate-cake-439532 (may not work)