Butterscotch Fudge Cake

• 100 g dark chocolate
• 50 ml oil
• 150 ml water
• 100 g margarine
• 225 g caster sugar
• 300 g self-raising flour
• 100 g butter
• 100 g soft brown sugar
• 3 tablespoons milk
• 1 teaspoon vanilla essence
• 350 g icing sugar, sieved
• cocoa powder (for sprinkling)

1. Break the chocolate into a bowl.
2. Add oil, water and margarine.
3. Heat on high flame for 4 minutes, stirring every minute.
4. Beat the rest of the ingredients till the mixture is smooth, turn into a medium lined souffle dish and cook on low flame for 20 minutes.
5. Leave to stand for 10 minutes, turn onto a rack and cool.
6. For the frosting, put the butter into a microwave-proof bowl with the sugar and put on high flame for 3 minutes, stirring every minute.
7. Stir in the milk and vanilla essence.
8. Microwave on full for a minute.
9. Beat in the icing sugar and continue beating until thickened.
10. Split the cake in half and sandwich the layers together with a layer of the frosting.
11. Cover the cake with the remaining frosting, swirling it with a knife blade.
12. Dust the top with cocoa powder.

chocolate, oil, water, margarine, caster sugar, flour, butter, brown sugar, milk, vanilla essence, icing sugar, cocoa

Taken from www.food.com/recipe/butterscotch-fudge-cake-12663 (may not work)