Devil's Food Cake
|Soft margarine||6 Ounce (175 Gram)|
|Golden syrup||6 Ounce (175 Gram)|
|Castor sugar||6 Ounce (175 Gram)|
|Ground almonds||2 Ounce (50 Gram)|
|Plain flour||6 Ounce (175 Gram)|
|Cocoa powder||2 Ounce (50 Gram)|
|Milk||6 Fluid Ounce (175 Milliliter)|
|Toasted flaked almonds||4 Ounce (To Decorate, 100 Gram)|
|Cocoa powder||1 Tablespoon|
|Hot water||2 Tablespoon|
|Butter||3 Ounce (75 Gram)|
|Icing sugar||8 Ounce (225 Gram)|
Place the margarine, syrup and dry ingredients in the bowl and mix, using the double-bladed chopping knife, until the fat is incorporated.
Beat the milk and eggs together and add through the feed tube until well combined.
Pour the mixture into two greased and lined 20-cm/8-in sandwich tins.
Bake in a cool oven (150C, 300 F, gas 2) for 50-55 minutes.
Turn out and cool on a wire rack.
For the icing, mix together the cocoa and hot water, then combine all the ingredients, using the double-bladed chopping knife.
Use the icing to sandwich the two layers together and to spread over the top and sides of the cake, piping decoratively if desired.
Press flaked almonds around the sides.