1 cup cooking oil
4 large eggs
2 cups white sugar
2 teaspoons vanilla essence
1 teaspoon salt
1 cup self raising white flour
1 cup plain white flour
1/2 cup cooking cocoa
Beat oil, eggs, sugar, vanilla and salt gently.
Mix in remaining ingredients.
Pour into lined sponge roll tin.
Bake 25 minutes at 180 degrees Celcius.
Dust with icing sugar when cold.
Cut into squares.
Serve with raspberry topping
Cream/yoghurt or ice cream.
