Salad Dressing & Chocolate Cake

18 Mar 2013 | Posted in: Recipes


This is great dressing and it goes with a rocket, roasted pumpkin and pine nut salad that I found on the Woolworths app.
  •  2 tablespoons of Extra Virgin Olive Oil
  • 1 tablespoon of White Wine Vinegar
  • 2 teaspoons of honey
  1. Put the above ingredients in a screw top jar and shake to combine.


This recipe comes from one of Annette Sym’s Simply Too Good To Be True Cookbooks. It is quick and easy and apparently won 1st prize in the 2001 Royal Ester Show. Great for school lunch boxes and for the grown up as well.
  • ¾ cup castor sugar
  • 4 level tablespoons low fat margarine
  • ¾ cup boiling water
  • 1¼ cups SR flour
  • ¼ cup cocoa
  • ½ teaspoon bicarb soda
  • 2 egg whites
  1. In a large bowl, completely dissolve the sugar and margarine in the boiled water.
  2. Sift the flour, bicarb and cocoa into the bowl in one go.
  3. Using an electric mixer, beat together for 1 minute.
  4. Add egg whites and beat for a further 30 seconds.
  5. Grease a microwave ring cake pan (or a silicone cake pan and use a glass as an insert) with cooking spray and line the base with baking paper. Grease top of baking paper.
  6. Pour cake mix into cake pan and place in the centre of the microwave (650watt) on HIGH for 6 minutes.
  7. Leave in microwave for 2 minutes then remove.
  8. Turn cake out onto cake rack, remove paper and cool.
  9. Ice cold cake with icing of your choice. My personal favs are either choc or lemon icing. You can cook this in a conventional oven. Still use a ring cake pan and cook in a fan forced oven on 180°C for approx 30 minutes. My microwave at home is only a 450 watt one, so I cook the cake for approx 7 minutes on HIGH. Play around with your microwave and see what works for you. Keep an eye on it though and watch the glass if you use one for the insert as it gets quite HOT.