If you wanna choccy cake, then this is how you should begin;
Take a half a pound of sugar, same of butter, fold it in.
Four large eggs will then need breaking, each in turn but fairly quick,
Keep it beating with a mixer 'til it looks like baby sick.
Now six ounces of self raising (backing powder mixed in flour)
Sieved with two of fat free cocoa, beat it all at highest power.
Pre-heat oven, gas mark 4, three fifty Fahrenheit to you,
Line your cake tins, grease proof paper, ladle in the lovely goo.
Twenty minutes, maybe longer, until a skewer comes out clean.
Turn out on a rack for cooling, greatest cake you've ever seen.
We should ice it (some say frost it) butter cream will go on first;
Butter mixed with icing sugar, it's a skill we've all rehearsed.
Finally make some glacé icing, feather ice until it's nice
Ask me round to come and eat it, you'll never need to ask me twice
Author notes
Yes it is the real recipe!
Please tell me honestly what you think, good or bad.
Comments
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Oooh,I love chocolate cake. . send me some, will you?
The only thing I didn't like was the comparison of the egg mixture to "baby sick" in L4 - somehow that seems to ruin the picture of the lovely eggs being beaten. . .and in L5 you mean "rising" not "raising" I think. . .besides that - a very cleverly penned poem, Jeff. As Sue Cardwell says, "only you could make a poem out of a recipe!"
♠ Lady Elinor
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Follow the recipe and you will see, if you do it right, it looks EXACTLY like baby sick at that point
And in the UK it's called self-raising. I'm not sure what it is called elsewhere in the world.
There isn't any choccy cake on the site, but
for you
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I didn't know it's called "self-raising" in the UK. . .
pardon my ignorance. . .
oh, thanks for the cake 
even though it's not chocolate. . .I may have to make that recipe myself. . .
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Sweeeet!
The poem, the recipe, and the final result. [but I admit to being more of a pound cake hound]
Write On!
jIM
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Now if Jamie Oliver could write poetry as well, you may have a rival
Well done, only you could make a poem out of a recipe!
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Pukka!
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i really love chocolate cake... and want some now.
Great job but you know, I love you more.
but come on chocolate cake...yea okay...u still number one
Passions
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English Knight and a chef --- Gordon Ramsey eat your heart out stuff.
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'three fifty Fahrenheit to you,'
'until a skewer comes out clean.'
'you'll never need to ask me twice'
Those three lines are too long for the rhythm I got into, but I'm perfectly aware that it can be read it different ways.
Very nice.
I'm too impatient to use such a low heat gas mark, so I tend to end up with a carbon-coated goo.
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Oh and if you want it quick, then put the same mixture in individual cupcake cases and microwave on full power for 30 secs, the outside may still be gooey but the rest of the cake should be fine
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It is not quite a smooth a meter as I like, but I want the recipe to be right!
Try it like this
If you wanna | choccy cake, then | this is how you | should begin;
Take a half a | pound of sugar, | same of butter |, fold it in.
Four large eggs will | then need breaking | each in turn but | fairly quick,
Keep it beating | with a mixer | 'til it looks like | baby sick.
Now six ounces | of self raising | (backing powder | mixed in flour)
Sieved with two of | fat free cocoa, | beat it all at | highest power.
Pre-heat oven, | gas mark 4, three | fifty Fahren | heit to you,
Line your cake tins, | grease proof paper, | ladle in the | lovely goo.
Twenty minutes, | maybe longer, | until a skewer | comes out clean.
Turn out on a | rack for cooling, | greatest cake you've | ever seen.
We should ice it | (some say frost it) | butter cream will | go on first;
Butter mixed with | icing sugar, | it's a skill we've | all rehearsed.
Finally make some | glacé icing, | feather ice un | til it's nice
Ask me round to | come and eat it, | you'll never need to | ask me twice
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Yeah, like a wonderful man once told me; I read it too fast. With your special line thingys, I read it slower, and it's all good.
I don't like reading, which is why I blast my way through things, and often go too fast for the natural flow of things to be as perfect as it actually is.
Stick them in the dinger for 30 seconds after cooking? I'll give it a go. I'll have to adapt your recipe for muffins, because they're about nine hundred percent better than a big cake, and there's more of them
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