|Butter/Margarine||170 Gram, around 6 ounce|
|Powdered sugar||170 Gram, around 6 ounce|
|Chocolate powder||1 Tablespoon|
|Self raising flour||140 Gram, around 5 oz|
|Vanilla essence||1 Teaspoon|
|Milk||3 Ounce, measuring around 1/2 a teacup|
|Chocolate butter icing||2 Tablespoon, for decoration|
|Chocolate glace icing||2 Tablespoon, for decoration|
|Walnuts||1 Tablespoon, for decoration|
|Silver balls||1 Tablespoon, for decoration|
|Cherries||1 Tablespoon, for decoration|
Grease and dust a 200 mm. (8") diameter tin.
Sieve the flour, chocolate powder and cocoa together.
In a large bowl, cream the butter and sugar very well.
When light and creamy, add eggs, one at a time, beating each time thoroughly.
Fold in all the flour very lightly.
Add milk until the mixture forms a dropping consistency.
Add the vanilla essence.
Pour the mixture into the prepared tin.
Bake in a hot oven at 400Â°F. for 10 minutes. Thereafter reduce the temperature to 300Â°F. and bake further for 15 minutes.
Cool the cake and divide into two parts horizontally.
Apply the chocolate butter icing to the top of one of the cake pieces and place the second piece on top.
Spread the glace icing on all sides of the cake and the top.
If you like, decorate by piping a little butter icing. Decorate with walnuts, cherries and silver balls.