Chocolate cake

From All recipes Australia
This is a lovely, moist, rich chocolate cake, which can be eaten just on its own at any time. You can use any oil but I prefer olive oil as it's a nicer flavour. Store in a cake container no longer than a week but keeps longer in the fridge. This cake doesn't last, as everyone in our house loves it!
Ingredients
Serves: 8
1 3/4 cups self raising flour
3/4 cup cocoa
2 cups sugar
2 eggs, beaten
1 cup milk
1/2 cup olive oil
few drops vanilla essence
1 cup boiling water
Preparation method
Prep: 15 minutes |Cook: 45 minutes
1. Pre heat oven at 180 degrees C. Oil one large or two medium baking tins.

2. Sieve flour and cocoa into a bowl and stir in sugar. Add eggs, milk and oil. Mix well together with electric mixer.

3. Add vanilla and boiling water and beat for 3 minutes.

4. Pour into oiled tin(s) three quarters down from rim. Bake for about 45 mins. Test with skewer and cook a little longer if necessary.

Freezing tip
This cake freezes well wrapped in large freezer.