Vanilla Cake with Chocolate Icing

Ingredients

- 125g butter or margarine, softened

- 125g caster sugar

- 2 medium eggs

- 125g self raising flour

Method

1. Heat the oven to 180C/Gas 4.

2. Line two 18cm cake tins with baking parchment

3. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.

4. Beat in the eggs.

5. Sift over the flour and fold in using a large metal spoon.

6. The mixture should be of a dropping consistency; if it is not, add a little milk.

7. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

8. Sandwich the cakes together with jam, icing sugar.

Icing chocolate Ingredients

1/4 cup margarine, melted

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

3 1/2 cups confectioners' sugar

Directions

In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary

When cake is cooled down and sanwiched together place on a bord or plate. Cover with icing or caramel (to your liking). Break and stick wafer sticks around the cake (caramel or icing will help it to stand up). Grate chocolate - white/milk or both. When done place in refrigerator.

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