Chocolate Fudge Cake
- 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
- 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.
flour, margarine, sugar, cocoa, eggs, milk, icing, chococlate, margarine, icing sugar, eggs
Taken from www.epicurious.com/recipes/member/views/chocolate-fudge-cake-1211265 (may not work)