CHOCOLATE  VICTORIAN  SANDWICH

Rika Theron

Ingredients: 
175 g margarine,
175 g castor sugar,
3 eggs,
150 g self-raising flour,
25 g cocoa,
salt.  

Icing:
100 g butter,
150 – 225 g icing sugar,
60 ml cocoa,
80 ml boiling water.

Method:
Prepare two 20 cm cake tins by greasing and lining them with greaseproof paper.  Cream margarine and sugar well.  Add eggs, one at a time, with 5 ml flour.  Sieve flour,cocoa and salt together, fold into mixture.  Add a little milk if mixture is too dry.  Divide between tins.  Bake (190°C) for 25 – 30 minutes.  Turn out onto a wire rack and allow to cool.  Make icing by creaming butter and icing sugar until mixture is light and smooth.  Dissolve cocoa in boiling water, beat into butter.  Sandwich cake together with icing and decorate top.

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