Ingredients:
Flour – 175 gms
Butter or margarine – 225 gms
Sugar – 225 gms
Large eggs – 4
Cocoa – 3-4 tblsp
Baking powder – 1 1/2 tsp
Cream of tartar – 1/2 tsp
Bicarbonate of soda – 1/2 tsp
Vanilla essence – 1 tsp
Milk – about 2 tblsp
For the chocolate icing
Icing sugar – 3/4 kg
Butter – 1/4 kg
Cocoa – 3 tblsp
Milk – 2 tblsp
Vanilla – 1 tsp
Method:
1. Sieve the dry ingredients flour, cocoa, baking powder, cream of tartar and bicarbonate of soda 3 times.
2. In a large bowl put in butter or margarine and sugar. Cream well. Add eggs one at a time, beating well in between each addition.
3. Add the vanilla essence.
4. Fold in and blend sieved flour.
5. Add the milk, if batter is too thick. When lifted on the spoon the batter should have a dropping consistency.
6. Grease a square baking tray and pour the mixture into it.
7. Bake for an hour. Test with skewer. When done cool on a wire tray.
For the chocolate icing
8. Sift icing sugar twice so that it is free of lumps.
9. Into a bowl put in 50gms of butter or margarine and add 100 gms icing sugar. Cream well. Add 1/2 tsp vanilla.
10. Place cool cake on serving tray. With a thin blade knife, cut cake into half horizontally.
11.Carefully remove the top half and keep aside.
12. With a table knife spread this butter cream over the bottom surface and place the top half back in place.
13. Carefully with both hands press firmly.
14. Cream 100 gms of butter and into it gradually beat in about 225 gms sifted icing sugar and the cocoa. Add vanilla.
15. With palette knife spread icicin on top of cake and smooth till you a shiny surface.
16. Add the last 50gms of butter and enough icing sugar to get a smooth consistency. Cover sides of cake carefully.
17. Dip palette knife into a jar of hot water and wipe knife or duster to free from dampness and smooth sides, neaten edge and base.
