Chocolate Fudge Cake Recipe

Ingredients

For the Cake:

8oz SR Flour

8oz Soft Margarine

8oz Caster Sugar

2 tbl.sp Cocoa

2 lg. Eggs

Small can of Evaporated Milk

For the Fudge Icing:

8oz Plain cooking chococlate

4oz Soft Margarine

12oz Icing Sugar

2 Eggs

Preparation

Cream margarine and caster sugar together until smooth. Add 2 beaten eggs and small can of evaporated milk and mix together well. Sieve in flour and cocoa and mix until smooth. Pour into 2 x shallow 7" diameter tins and bake in oven for 40 -55 minutes at a temperature of 180 degrees.

Meanwhile prepare the fudge icing by melting the chocolate and margarine in a bowl over a pan of boiling water. When melted, stir together well and remove from heat. After a few minutes add the two beaten eggs and mix well. Sieve the icing sugar into the chocolate mix and beat until smooth. Allow icing to stand for about an hour until cool and starting to set. DO NOT PLACE IN THE FRIDGE! When the sponge cake is cooked and cooled, sandwich the two layers together with a little icing and use the remainder to decorate the top and sided in swirls.