• Add 2/3rd cup of vegetable oil
• 1 cup water
• Mix with a hand mixer for two minutes.
• Add 3 eggs
• 1 tsp vanilla essence

Mix with the mixie again for 2-3 minutes. It will be a fairly runny cake batter.

Preheat the oven to 180 degrees. Make sure your tray is in the middle of the oven, equidistant from top and bottom rods.

Line two round cake tin pans with oil, dust them with flour and shake off the excess. Pour the batter into the 2 tins, and bake for about 25 minutes, till the toothpick comes out clean.

Chocolate icing:

I have experimented with the chocolate icing over the years, and added a dash of rum for good measure. Am afraid, I have never really got down to measuring the ingredients for the icing. If you’ve been making it as long as I have, it’s purely intuitive how I empty the cocoa and icing sugar straight from the box. I promise you, I am not showing off!