The all-in-one method is a very easy version of making a creamed cake batter. All the ingredients are beaten together at the same time using a strong electric mixer. For all-in-one cakes a soft margarine gives a lighter result than butter.
This chocolate fudge cake keeps well for up to 3 days.
From Leiths Cookery Bible by Prue Leith and Caroline Waldegrave (Bloomsbury), RRP £35.00
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