Chocolate Cake ( 2 lb)

INGREDIENTS

Self rising flour                          - 7 ½ ozs

Cadbury’s coca                        - 1 ½ ozs

Eggs                                         - 6

Butter                                       - 6 ½ ozs

Milk                                         - 5 tbls

Sugar                                       - 9 ozs

Vanilla                                      - 2 ½ tsp

Baking powder                         - ½ tsp

Pinch of salt

METHOD

Beat butter and sugar to a cream. Add eggs one at a time, beating well. Fold in sifted flour, baking powder and cocoa alternatively with milk and vanilla. Bake in an oblong tin  ( 10” x 6 ½”) and a jelly mould which must be greased and floured – in a moderate oven at 350º F for about 35 – 40 minutes. Take out the oblong tin and keep the jelly mould for another 5-10 minutes. When cool, cover with chocolate butter icing or mocha icing.

Chocolate Butter Icing or Mocha Icing

14 ozs icing sugar for chocolate icing for both cakes, 5 ½ ozs for flowers for both, 12 ozs icing sugar to coat and decorate oblong chocolate cake only.

To prepare butter icing: Sieve icing sugar and mix in butter till you get the right consistency. Add vanilla and 4-5 tsp sifted cocoa to give the required flavor and color.      

To prepare mocha icing: Add a level teaspoonful of Nescafe to the butter icing.

1 oz white icing sugar for daisies (no. 13)

A little orange for centre (no.1)

A little green for stems and leaves (no.1)

The Basket of Flowers (1 ¼ lb)

Smooth green icing over top of cake. Using a No. 34 tube, run a horizontal line round the top edge of the basket-shaped cake. Over line with vertical lines at regular intervals with a No: 2 tube. Run a second horizontal line and continue in this way till you complete the basket wave. Cover top with flowers using no. 13 and no. 31 tubes and for leaves No: 17. Fix handle and finish off with a cellophane or ribbon bow and sprays of asparagus fern.