CAKE

6oz butter

6oz caster sugar

3 level tbsp cocoa

3 tbsp hot water

3 large eggs

6oz self-raising flour

Pinch of salt

FROSTING

3oz icing sugar

1.5oz cocoa

1.5oz butter

2tbsp water

2tbsp caster sugar

Cream butter and sugar until soft.  Mix cocoa with hot water to make a paste then add to creamed mixture and mix. Add in eggs, combine. Fold in flour and salt and combine until just mixed. Divide mixture into two 8″ lined cake tins.

Bake at 160C for approx 25 mins.

For frosting (make whilst cake is cooling):

Sift icing sugar and cocoa together. Put butter, water and caster sugar into saucepan and gently melt butter. Bring to gentle boil then add to the icing sugar/cocoa mix. Stir – if too thick, add drop of hot water until it reaches the desired consistency.  Ice cake while still warm (not hot).