STORK FLOP PROOF BEAT ‘A BAKE CAKE

Sonja

Ingredients
150 g (150 ml) Stork Bake melted
26o g (500 ml) flour
250 g (300 ml) Castor Sugar
15 ml Baking Powder
Pinch Salt
3 Eggs
100 ml Milk
50 ml Water

Method
Prepare oven 180 ° degrees and prepare 2 cake tins with margerine and spray and cook Sieve flour, add sugar and balance of ingredients and beat for about 1½ min until Mixture smooth. Divide into two cake pans and bake in oven for about 25 – 30 minutes.

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