You need:
175g of butter softened
1 teaspoon vanilla essence
1¾ cups sugar
3 eggs
½ cup cocoa
2 cups Edmonds standard plain flour
2 teaspoons Edmonds baking powder
1 cup milk
That's for the cake base.
I’ll tell you the icing once I’ll tell you how to cook it.
Melt the butter until its melted but not fully then mix the butter till its got no chunks of butter in it, vanilla essence and sugar until light and fluffy.
Add eggs one at a time beating well after each addition.
Sift cocoa, flour and baking powder together. Add to creamed mixture alternately with milk.
Pour mixture into a greased and lined 22 cm round cake tin or something that looks like a cake.
Bake at 180 C for 45 minutes or until cake springs back when lightly touched. Leave in tin or what you have for 10 minutes before turning out onto a plate.
When cold you can decorate your cake with your icing.
Okay, now to do the icing.
2 cups icing sugar
¼ teaspoons softened which is when you melt the butter but not completely.
2 tablespoons water, approximately
¼ teaspoons vanilla essence Sift one tablespoon of cocoa with the icing sugar then add the butter and two additional tablespoons water to recipe and maybe add a little bit more water but not to runny.
Add ¼ teaspoon of vanilla essence get a zip lock bag and pour your icing in one corner.
Twist it but not to much otherwise it will all squirt every were.
Then decorate your cake. Then you can eat it.
This is how mine turned out.
