Turkish Crying Cake Dessert
Ingredients
Cake
- 4 eggs
- 1 cup sugar
- 1 teacup vegetable oil
- 1 teacup milk
- 3 tablespoons cocoa
- 1 packet vanilla
- 1 packet baking powder
- slightly less than 2 cups flour
Moistening
- 1 cup milk
Cream
- 2 packets liquid cream
- 1 packet powdered whipped topping or 2 packets whipped cream stabilizer
Chocolate sauce
- 1 packet chocolate sauce mix
- 450 ml milk
Preparation
Beat eggs and sugar until frothy.
Add the liquid ingredients and then sift in the remaining ingredients.
Pour the mixture into a greased and floured large rectangular pan or a 30x40 cm pan and bake in a preheated oven at 175 degrees Celsius for 25 minutes.
Once slightly cool, poke holes in the cake with a knife and pour milk over it evenly.
After the cake has cooled completely, whip the cream and spread it over the cake.
Prepare the chocolate sauce and when it has cooled slightly, pour it over the cake.
Refrigerate overnight and serve.
Notes
The cup measurement used is 220 ml, and the teacup measurement is 125 ml.
