Chocolate cutlet Cate

by

Chocolate cutlet Cate
constituents
1 mug flour( all purpose or cutlet)
mug white sugar
1/2 mug milk
mug vegetable oil painting
1 egg
cocoa greasepaint
1 tsp baking greasepaint
1 tsp vanilla substance
tsp swab
Instructions

  1. In a large coliseum add vegetable oil painting and sugar. Mix well.
  2. Add vanilla and blend in the egg. also add milk and blend again.
  3. Sift in flour, cocoa greasepaint, swab, incinerating greasepaint.
    Mix gently until the wet and dry constituents are well combined.
  4. Pour the batter( admixture) in a greased dish dish.
  5. Singe in a preheated roaster at 180 Degrees Celsius for 30 twinkles or until well baked.
    Voluntary
    When the cutlet is hot straight from the roaster poke it using a chopstick also pour the manual chocolate sauce.
  • I’ve attached Heba’s Treats manual chocolate sauce on the comment section. Serve with ice cream or