peppermint choc mud

1 and 1/2 cup self raising flour (sifted)
1/3 cup pams cocoa powder (sifted)
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup veg/rice bran oil
1 cup cold water
1/3 rd tsp peppermint essence
2 tsp vinegar

Method

Preheat oven to 190 C. Mix all dry ingredients into a large mixing bowl. Mix wet ingredients in a separate bowl (except vinegar). Pour wet into dry and gently mix. Add vinegar and stir to blend. Pour into 240 x 170mm loaf tin and bake for 45 minutes. Cool slightly, remove from tin with baking paper and cut into 8 squares when cold. Optional - drizzle with melted dark chocolate.