Rebecca's Moist Chocolate Cake

• 2 cups sugar
• 2 cups self raising flour (cake flour)
• 2 eggs
• 2 cups milk
• 12 cup oil
• 34 cup cocoa
• 1 12 teaspoons bicarbonate of soda
• 2 teaspoons vanilla essence

1. Pre heat your oven to 180oC (360F) and well grease your bunt tin OR place patty cases into 12 Texas Muffin Cases.
2. In a large bowl add all the ingredients and beat for a full 5 minutes until thick and glossy.
3. Scrape down the sides every now and then to remove all lumps.
4. Mixture will be runny - this is correct.
5. Pour into prepared tin and bake.
6. For a bunt cake bake for 35-40 minutes, for Texas muffins bake for 20 minutes OR until cooked when tested.
7. Let cool in the tin for 10 minutes before turning out to cool completely.
8. Frost with your favourite frosting OR topped with fresh whipped cream.

sugar, flour, eggs, milk, oil, cocoa, bicarbonate of soda, vanilla essence

Taken from www.food.com/recipe/rebeccas-moist-chocolate-cake-504519 (may not work)