NUTTY CHOC COFFEE SHEET CAKE

3 cups self raising flour

1/2 teaspoon bicarb soda

1/2 teaspoon salt

2 cups brown sugar, packed

2 eggs

1 cup oil

1 cup warm water*

2 teaspoons instant espresso coffee*

1 teaspoon vanilla

1/2 cup dark chocolate chips

1/4 cup granulated nuts

preheat oven to 180 c (350 f) line a swiss roll tin with baking paper.

in a large bowl, add the flour, bicarb, salt and sugar. whisk till the sugar is well combined and not lumpy.

stir the coffee into the water until dissolved then mix with the oil, vanilla and eggs.

stir the coffee mix into the dry ingredients until well combined.

pour into the tin and level to the sides.  sprinkle with the chocolate chips and nuts.

cook for 25 - 30 minutes until browned and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

drizzle with icing.

ICING

1/2 cup icing sugar

1 tablespoon cocoa, sifted

milk

mix the icing sugar and cocoa together with enough milk to make a thinnish paste. ( thin enough to fall off a spoon but not run off the cake)

drizzle over cake.

*if you have a coffee machine just 1 cup of espesso coffee.