|Condensed milk||1⁄2 Can (5 oz)|
|Baking powder||1 Teaspoon|
|Vanilla essence||1⁄2 Teaspoon|
|Castor sugar||50 Gram|
|Cold water||4 Teaspoon|
|Soda bicarbonate||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Cocoa icing||1 Teaspoon|
|Icing sugar||150 Gram|
1 Preheat the oven to 350F.
2 Grease an 8 cm square tin and dust with flour.
3 In a bowl, sift all the dry ingredients.
4 In another bowl, beat the milk, melted butter, water and vanilla essence.
5 Gradually, mix in the sifted ingredients.
6 Pour the mixture in to the prepared baking tin.
7 Bake in a moderate oven until a knife inserted in the center of the cake, comes out clean.
8 Remove from the oven and let cool.
9 Cut one slice from the cake for cake crumbs.
10 For the Chocolate butter Icing, in a bowl cream the butter.
11 Add in cocoa, castor sugar and water and beat until fluffy.
12 Cut the cake into two layers and then sandwich with chocolate butter icing.
13 Also spread the icing on the sides of the cake and coat with the crumbs.
14 For the Coco icing, in a bowl, mix the cocoa powder with water.
15 Place the bowl over a pan of hot water and cook for two minutes.
16 Allow to cool.
17 In a bowl, combine the mixture with sifted icing sugar, butter and beat it until smooth.
18 Pour over the cake and keep aside to set for 3 hours.
14 Cut and serve.