Ingredients
CHOCOLATE CAKE
serves 12
200 g (7 oz) Be-Ro Self Raising Flour
225 g (8 oz) caster sugar
1 x 2.5 ml spoon (½ tsp) salt
25 g (1 oz) cocoa powder, sieved
100 g (4 oz) margarine
2 medium eggs
5 x 15 ml spoon (5 tbsp) evaporated milk
5 x 15 ml spoon (5 tbsp) water
few drops vanilla essence
Milk Chocolate Icing
60 g (2½ oz) margarine
1 x 15 ml spoon (1 tbsp) cocoa powder
250 g (9 oz) sieved icing sugar
3 x 15 ml spoon (3 tbsp) hot milk
1 x 5 ml spoon (1 tsp) vanilla essence
Preparation
BASE MIX
1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out. 2 Mix flour, sugar, salt and cocoa. 3 Rub in margarine. Beat eggs with milk. 4 Stir egg mixture, essence and liquids into the dry ingredients and beat well. 5 Place mixture in prepared tins and bake for about 30-35 minutes. 6 When cold sandwich and top with Milk Chocolate Icing
ICING MIX
1 Melt margarine, blending in cocoa, then stir in icing sugar, milk and essence. 2 Beat until smooth and thick.
