INGREDIENTS
Cake:
4 Large eggs.
1 Cup sugar.
50ml Cocoa powder.
520ml Cake flour.
2ml Salt.
15ml Baking powder.
125g Baking margarine, melted.
125ml Boiling water.
Icing:
110g Baking margarine, soft (Not melted).
280ml Icing sugar.
20ml Cocoa powder.
6ml Vanilla essence.
4ml Warm water.
INSTRUCTIONS
Cake:
Preheat oven to 180°C
Beat the eggs and sugar with an electric beater until light and fluffy.
Sift dry ingredients together and add into the egg mixture with the melted margarine and boiling water. Mix well.
Pour into 2 greased, lined 20cm round baking tins
Bake for 35-40 min or until a skewer inserted comes out clean.
Remove from the oven and leave to cool in tins.
Icing:
Mix all ingredients together with a tablespoon until creamy.
Add more water if necessary.
Spread half of the icing between the 2 cake layers, use the other half of the icing to decorate the top. Garnish with rainbow sprinkles, choc sprinkles or whatever you like.
Variation: Instead of 2 baking tins use 1 big baking tin. Bake the cake for an extra 10-15 min or until skewer comes out clean.
