Huletts Chocolate Cake

Ingredients

4 eggs, separated
170g Huletts White Sugar
60ml (4 Tablespoons) cocoa
60ml warm water
75g butter (brick margarine), melted
2ml vanilla essence
160g flour
10ml (2 teaspoons) baking powder
30g (± 5 teaspoons) Huletts White Sugar

ICING FOR DECORATION:
150g butter (brick margarine)
280g Huletts Icing Sugar
A few drops vanilla essence
12.5ml hot water
45ml (3 Tablespoons) cocoa, sifted
Chocolate vermicelli
Strawberries (optional)

Method


Prepare moderately hot oven (190ºC).
Grease two 20cm baking pans.
Blend the egg yolks and the 170g sugar till thick and smooth.
Blend the cocoa with the water and add the butter (margarine) and vanilla essence separately.
Pour into the egg mixture and continue beating till well blended.
Fold in sifted flour and baking powder.
Separately whisk the egg whites and add the 30g of sugar and beat until soft peaks form.
Fold into the cake mixture.
Pour into baking pans, bake for approximately 35 minutes.
Turn out on cooling rack to cool.
ICING:
Cream butter (margarine), sugar and essence together, then slowly beat in the water and cocoa.
Sandwich the cooled cakes with a little of this and spread the remainder over the top and sides. Press vermicelli onto the sides and sprinkle on top of the cake. Add chocolate truffles or fruit (strawberries or black cherries are nice) if desired.