1.5 Tblsp Vegetable Oil (9 syns)
4 Medium Eggs
7- 14 Tblsp Splenda (depending on how bitter you like it)
56g Self Raising Flour (9 syns)
56g Cocoa (Green & Blacks = (10 syns)
You can add the following:
28g chopped walnuts = 9.5 syns or
28g milk choc drops. = 7.5 syns
Preheat oven to 180C / 350F / GM 4 / 160 Fan Assisted
Spray a 9" x 9" tin with frylight and line with baking paper
Beat together eggs, sweetener and oil until lightly thickened (for a more risen cake beat for 10 mins).
Sift cocoa and SR Flour together and fold in with a metal spoon until well combined. Also fold in nuts or choc chips if using.
Pour into tin and level with a palette knife.
Cook for 15-20 mins or until firm to touch.
Cut into 25 pieces at just over 1 SYN a square without additions.
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