Chocolate Cake with vinegar (1) (eggfree)

Aunty Pam's Chocolate Cake

1 tbsp vinegar
1 cup milk plus 4 tbs milk extra
11/2 cups plain flour
pinch salt
1/2 cup cocoa
11/2 tsp bicarb soda
11/4 cups castor sugar
185g butter, melted
1 tsp vanilla

Grease and line the base of two tin (18 or 20cm) or one 20cm square tin. Heat oven to 180C.

Sour the milk by adding vinegar. Stir and put aside. Sift flour, salt, cocoa, bicarb soda and sugar into a bowl.

Pour in melted butter and half of the soured milk and beat for 3 minutes with a hand-held mixer. Add vanilla, the rest of the milk and eggs and beat for 2 minutes.

Pour into tin and bake for 35 minutes. Rest for 5 minutes and turn out to cool.

Once cool put cream between the two layers and ice as desired.

My preferred icing is to melt about 1 tbs of butter, then add 1 cup icing sugar, 1 tbs of cocoa and a tiny splash of boiling water (may 1/2 tbs) - enough to make the icing spreadable but not too runny.