Israeli Chocolate cake

Israeli Chocolate cake

Cake:

10ml vanilla essence

250Low fat plain yoghurt

Pinch of tarter

5ml Bicarb of soda

10ml Baking Powder

45ml drinking chocolate

625ml Flour

175g Margarine

250ml Sugar

Pre-heat oven to 180’c and prepare baking tin (26cm x 4.5 deep)

Beat marg, and sugar together with an electric beater, add eggs.  Add sifted dry ingredients and yoghurt in turn with the vanilla essence

Bake for about 45minutes

Sauce:

60g margarine

75ml drinking Chocolate

200ml Icing chocolate

250ml Milk

Place all ingredients in a  small pot and allow to boil, once you remove the cake from the oven cut into square then pour the sauce over the cake.