According to the recipe of my grandmother’s friend called Zora
1 ½ cup of sugar
¾ cup of oil
1 cup of milk
2 cups of flour (or 250 g)
1 dose of baking powder
2 cups of milk
5 to 6 tablespoons of sugar
2 tablespoons of cocoa
65 g butter
Walnuts or coconut flakes
Whisk the eggs and sugar until smooth. Then pour in the oil and milk. Flavor the mixture with vanilla and spoon in the sifted flour and baking powder.
Transfer the preparation to an appropriately sized cake pan (mine was 25 cm square tin), buttered and floured.
Bake in a preheated oven at 180°C until the cake is golden or until a stick pricked in the middle comes out dry. Allow 30 to 40 minutes. Leave to rest for 30 minutes.
Bring the milk to a boil with the sugar, cocoa and butter. Let stand for 20 minutes as well.
Leaving the cake in the dish, cut it into portions (triangular according to Zora’s recipe) and pour over the cocoa milk. Do it little by little, as the cake does not absorb the liquid so quickly. Let the surface dry and sprinkle with ground walnuts (mine were chopped) or grated coconut.