6 oz softened butter
6 oz caster sugar
5 oz self raising flour - sifted
1 3/4 oz cocoa powder - sifted
3 large eggs
1 tsp baking powder
1 tsp vanilla extract
pinch of salt
Put the oven on 180c or Gas mark 4.
Grease a 7 inch round cake tin with butter and line with greaseproof paper.
Chuck all the ingredients in a bowl and mix until combined. Don't beat too much, just enough to make it smooth.
Pour into the tin, smooth the top and bake in the middle shelf of oven for about 45-50 mins. The cake is cooked when it looks well risen and the top springs back when lightly touched with a fingertip. Or insert center of cake with skewer, it should come out clean.
Let cake sit in tin for 5 mins then gently run a knife around the edge and turn out. Put on wire rack to cool.
For icing:
5 oz butter
8 oz icing sugar - sifted
2 tablspoons cocoa powder - sifted
2 teaspoons very hot water (but I used Elmea long life cream, it makes a creamier icing)
Packets of Munchies or finger of fudges - whatever you fancy
Mix together the butter, icing sugar,cocoa powder and hot water (or cream) and plaster all over the cooled cake. Sprinkle with chopped up Munchies or fudge fingers.
