Cadbury's Special Chocolate Cake
Either 4, 6, or 8 oz soft marge
Either 4, 6, or 8oz Caster sugar
Either 2, 3, or 4 Eggs
Either 3 1/2, 5 1/4, or 7oz SR Flour
Either ½, ¾. Or 1oz cocoa powder.
Grease and line the bases of two 7? sandwich tins.
Preheat oven to 180° / Gas mark 4
Cream the Marge and sugar together until light and fluffy.
Beat the eggs in a jug and sieve the flour and cocoa into a bowl.
Add a bit of the egg and a spoonful of the flour mixture and fold well in. Keep doing this until all the egg is used up. Then fold in the remaining flour and cocoa.
Divide the batter equally between the two tins and bake side by side in preheated oven for 20- 25 mins until risen and springy to the touch.
When cooked, leave to cool in the tin for a few minutes then turn out onto a wire rack and remove paper.
While cake is baking, make the icing, as it needs plenty of time to cool.
6 oz/ 180g granulated sugar
6 fl oz / 150g evaporated milk
8 oz / 250g plain cooking chocolate, broken up? the darker and better quality, the better. No ?cake covering?!
3 oz / 90g butter, cubed
Heat evaporated milk and sugar in a heavy-bottomed saucepan over a low heat. Bring to the boil and let it simmer for 5 mins. Stir occasionally to stop it sticking to the bottom of the ban and burning
Take the pan off the heat and let it settle for a minute or so. Then add the broken up chocolate and stir until all has melted.
Then do the same with the butter.
Pour the icing into a glass bowl and when cool, put it in the fridge.
This is the tricky bit. If you don?t let it cool enough, it will run off the cake. If you cool it too much, it won?t spread easily. The only way to get it right is to keep dipping your finger or a spoon in the icing and testing it. It may take several lickings before you are convinced. The need to make these lickings has been factored into the quantities for this recipe, and there should even be a small amount left over for ?testing? again in a locked room with your feet up, on a Friday evening.