500ML (2cups) self-raising flour
375ml (1 1/2 cups) castor sugar
2ml salt
5ml bicarbonate of soda
60ml (4 tablespoons) cocoa powder
125g butter
300ml (1 1/3 Cups) milk
5ml vanilla essence
2 eggs
Set the oven at 170 degreesC. Grease and flour a 23cm cake tin. Sift together the flour, castor sugar, salt, bicarbonate of soda and cocoa. Melt the butter and lightly whisk in the milk, vanilla essence and eggs. Mix into the dry ingredients. (If using a Food Processor, be careful not to overmix.) Pour into the cake tin and bake for 45 minutes until cooked and a skewer comes out clean. Turn out onto a wire cake rack to cool.
CHOCOLATE CREAM ICING
100g soft butter
200ml (3/4 cup) sugar, sifted
80ml (1/3 cup) cocoa powder, sifted
1 egg, lightly beaten
5ml vanilla essence
Beat all the ingredients together until well blended. Cut the cake into two layers, sandwich together with the icing and cover the top and sides as well.
Serves 10 to 12