Canadian Wacky Cake

I thought I would share a recipe with you as everybody always loves it – it is like a cross between a between a brownie and a sponge, has been in my family for years and is sooo easy to make! When I make this cake I use an Aga roasting pan and make x3 times the recipe. If you use a standard roasting pan you could use x2 times the recipe.

Ingredients:

200g SR Flour

150g Soft brown sugar

3 Tbs Cocoa Powder

1 Level Tsp Bicarb (this is optional -it makes the cake more airy but I prefer the cake more dense so I don’t use it)

1 Tbs Vinegar

125 g Melted Butter

1 Tsp Vanilla

1 Cup Tepid Water (hand hot)

1 Large Bar Dairy Milk

Method:

1. Sieve dry flour, cocoa and bicarb (if using)  into the roasting pan and sprinkle over sugar.

2. Make 3 dents in the mixture and in one pour in melted butter, in one place the vanilla and in the final one put in the vinegar.

3. Pour over the tepid water and mix well together with a whisk.

4. Bake at 180C or 350F for 30-40mins until only just cooked – still slightly sticky is good.

5. Gently melt the chocolate and pour over the top. Use a palette knife to swirl around and make a patterned effect. You could also add other decorations e.g. sprinkles or spun white chocolate.

6. Cut into chunky squares when cold. It maybe served as it is or warmed and served with custard, ice cream or clotted cream or anything you fancy! YUM!