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    • 1 cup Cake flour   250ml
    • 1 cup sugar   
    • 2 large eggs seperated
    • cup oil          125ml
    • cup warm water
    • 2 heaped Tablespoons cocoa   30ml
    • teaspoon ginger   2.5ml
    • teaspoon cinnamon 2.5ml
    • 2 medium baking pans greased and floured


    • 1 cup icing sugar
    • 2 tablespoons butter
    • 1 tablespoon cocoa



Pre-Heat oven to 180C/380F.  


    Mix sugar oil water and egg yokes till creamy.  Sift all dry ingredients together.  Add to mixture and beat for a few minutes.  Whip the egg whites till stiff and fold into mixture, be careful not to be heavy handed.  Divide into the two pans and bake for 25-30 min.  Turn onto rack to cool


    Put all ingredients into a bowl and microwave on full heat, (Or in a pan on stove) until it bubbles. The longer you cook it the fudgier it gets, mix with a spoon now and then and spread in between and over the top of the cake.


This recipe was brought to you by Celeste Sutherland

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