Ingredients
2 cups of sugar
2 eggs
1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
1/2 cup of cocoa
200 grams of softened butter
2 teaspoons of baking soda
1 1/2 teaspoons of vanilla essence
1/4 teaspoon of salt
3 cups of self-raising flour
1 cup of boiling hot coffee

Method

Place all the ingredients in a bowl or food processor in the order given.

Process or beat with an electric beater for one minute or until smooth.

Pour into a greased and lined 23cm cake tin.

Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.

You’ll need these ingredients…
310-400 gm can of beans  (Either mixed or kidney, I use ‘Ceres’ organic mixed beans)
1/4 Red onion, Chopped
3 tablespoons olive olive
2 Tablespoons either Wine Vinegar or I use Apple Cider Vinegar
1 tablespoon of Sugar
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
1 tablespoon of water or brine from beans
about 1 cup of chopped capsicum (I like red)
1/4 cup of chopped celery (optional)
parsley

This is what you do…

• Rinse Beans under cold water
• Mix onion, oil, vinegar, sugar, cumin,salt and /brine and mix with the beans.
• Stir in the Capsicum, Celery and finely chopped parsley and Chill.

The salad keeps really well in the fridge for a few days.  Everybody I know loves it when I make this Salad, hope you enjoy it too.