2 1/2 cups all-purpose flour
1 cup white sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon baking salt
1 cup chocolate syrup
1 cup milk
1 teaspoon vanilla extract
1 egg
3 tablespoons vegetable oil
1 1/2 cups vegetable oil
1 cup milk
1 cup quick cooking oats
1/2 cup butter, melted
1 cup brown sugar
2 eggs
1/2 cup melted white chocolate
1/4 cup water
1 cup electric currant
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, sugar, baking powder, baking soda and baking salt. Set aside.
In a large bowl, combine chocolate syrup, milk, water, electric currant, 1/2 cup butter and eggs. Mix well. Stir in the chocolate mixture, stirring just until. Fold in the brown sugar. Mix in about 1/4 cup brown sugar until evenly distributed.
Pour batter into prepared pan. Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before removing from pan. Refrigerate 1 to 2 hours before cutting into 8 inch squares or squares. Store in refrigerator up to one day.