1. CAKE: 2. Sieve the flour, sugar, salt and cocoa together. 3. Rub in the margarine or butter. 4. Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract. 5. Beat well until light and fluffy and well mixed. 6. Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out. 7. Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen. 8. Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake. 9. ICING: 10. Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract. 11. Beat until smooth and thick. 12. Allow to settle for about 5 minutes before icing the cake. 13. ASSEMBLING THE CAKE: 14. When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing. 15. Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle. 16. Decorate each rosette with a nut half, chocolate button or fresh raspberry. 17. Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
