Mum's Chocolate Cake
175g soft margarine or butter
175g caster sugar
175g self-raising flour
1 rounded teaspoon baking powder
3 large eggs
2 rounded tablespoons of cocoa
Set the oven to 180.
Measure the margarine, sugar, flour, baking powder and eggs into a large bowl.
Beat well for 2 minutes until smooth and blended.
Mix the cocoa with 4 tablespoons of warm water in a separate cup or bowl.
Add the the mixture and mix until completely incorporated.
Divide the mixture between two round baking tins and level the tops (tins are 7 inches in length and 1 1/2 in depth).
Put them in the oven to cook for 20 mins, until well risen.
Remove from the tins, peel off the paper and leave to cool on wire rack.
Make white butter icing and add 2 rounded tablespoons of cocoa mixed with warm water to taste.
Ingredients for icing:
100g soft margin
225g sieved icing sugar
Blend together until smooth and creamy then add cocoa.
Sandwich the cakes together using the icing.
Then either separate the icing in two (for on top of the cake and in the centre) or melt milk chocolate on top of the cake instead. Either is delicious!