By Carmen Fourie
Ingredients
• 2 cups sugar
• 4 eggs
• 2 ½ cups all-purpose flour
• 1 cup milk
• 3/4 cup vegetable oil
• 2 ¼ tsp baking powder
• 1 tsp vanilla essence
• 5x 100g Chocolate slabs
• 1x 500 ml cream
Instructions
• Preheat oven to 180°C.
• Line two 23cm round cake pans or one 23 x 33 cm rectangular baking pan with wax paper.
• Grease the paper and the sides of the pan well.
• In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened - about one minute.
• Add sifted flour, milk, oil, baking powder and vanilla essence, and beat for another minute - just until the batter is smooth and creamy. Don't overbeat.
• Pour batter into the prepared baking pan(s).
• Bake in preheated oven for 30-40 minutes or until the tops are golden and a toothpick poked into the centre of the layer comes out clean. A single rectangular pan will take longer to bake than two round ones.
• Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely.
• In a saucepan, on slow heat on a double cooker, heat the chocolate and cream until smooth. Cover the cake and decorate with Turkish delight chocolates.
