Men’s Cookery Class
8 tbs cocoa
125 g butter
225 g sugar
2 tsp vanilla
225 g plain flour
1 ½ tsp baking soda
½ tsp salt
225 ml ice water
Preheat oven 180C. Butter and lightly flour 2 20cm round cake tins.
Cream butter, slowly beat in the sugar and beat until light.
Add the eggs and vanilla.
Mix flour, baking soda, salt and cocoa together, add to the mixture and blend.
Add the ice water and beat until smooth.
Pour batter into pans and bake for 25 – 30 minutes until a toothpick comes out clean.
Cool in pans for 5 minutes before turning onto racks to cool.
Top and sides of cake should not be iced, but layers should be put together with a filling as follows:
4 tbs cocoa
1 tbs butter
60 ml milk
60 ml icing sugar
1 tsp vanilla
Melt cocoa and butter together in small pan.
Add milk and heat to boiling point then cool to lukewarm
Stir in sugar and vanilla. Beat until thick enough to spread.
Top of cake may be finished with granulated or icing sugar if desired.