Devil's Food Cake
Makes a two tiered 8 inch cake
2oz cocoa powder
1/3 pint boiling water
6oz plain flour
1/4 tsp baking powder
1 tsp bicarbonate of soda
4oz butter
10oz caster sugar
2 eggs, beaten
Butter Cream and
Chocolate Fudge icing
Grease 2 x 8 inch cake tins.
Blend the cocoa with half the boiling water until smooth. Stir in the remaining water and leave to cool.
Sift the flour, baking powder and soda together.
Cream the butter, sugar and 3 tablespoons of the cocoa mixture until light and fluffy. Gradually beat in the eggs.
Fold in the flour alternately with the remaining cocoa. The mixture may curdle at this stage but that will not affect the end result.
Divide the mixture between the cake tins and bake in a preheated oven at Gas Mark 4/Fan 160 for 45 - 50 minutes until firm to the touch.
Leave in the tins for 5 minutes, then turn onto a wire rack to cool.
Sandwich the cake layers together with the butter cream. Spread the chocolate fudge icing over the top and sides of the cake. Decorate with walnut halves if you want.