WICKED CHOCOLATE CAKE

(Simply Too Good To Be True)

CAKE:

4 Tbsp Flora Light margarine,

¾ Cup boiling water,

1 ¼ Cups self-raising flour,

½ tsp bicarb,

¼ Cup cocoa,

2 egg whites

cooking spray.

ICING:

¾ Cup icing sugar,

1 Tbsp cocoa,

1 ½ Tbsp skim milk.

METHOD:

WICKED CHOCOLATE CAKE

¾ Cup caster sugar,

In a med size bowl completely dissolve sugar & margarine in boiling water.  Sift flour, bicarb & cocoa into bowl in one.  Using an electric beater, beat together for 1 min, add egg whites & beat for 30 secs more. Using a microwave round ring dish (6 Cups) or a microwave dish that has a separate centre piece, coat with cooking spray, cut out grease-proof paper to fit base of dish & line base, spray top of paper with cooking spray, coat centre piece with cooking spray & place in middle.  Pour cake mix into dish & place in centre of microwave (650 watt) on High for 6 mins, 4 mins on High for 1000 watt, 3 mins & 40 secs on High for 1200 watt microwave. Leave in microwave 2 mins then remove, turn onto cooling rack, peel off paper & cool completely. Place all icing ingr into a small bowl & combine well. Spread icing over top of cake. Moira Botha Dyer