1 cup thick Cream
¾ cup Powdered Sugar
1 cup White flour sifted with 1
tspn Baking Powder
½ cup Cocoa
350 gms Icing Sugar
1 ½ Cup Cocoa
1 tblspn Butter
few drops of Vanilla Essence
|Cream together butter and sugar. Add eggs and
blend well. Add ½ cup cocoa and mix well till blended. Add flour
gradually. Pour the batter into a round cake tin lined with greased paper
and bake in a moderate, pre-heated oven. When cake is ready, remove from
the tin and cool. Cut the top off the cake and crumble into cake crumbs.
Spread out on to a board. Cut the cake into three layers and spread with a
chocolate icing. Stick the layers together, spread a thin layer of icing
on to the sides of the cake and roll on them the cake crumbs till well
coated. Place the cake gently on a platter and spread the remaining icing
on the top. Decorate with a icing nozzle.
Mix icing sugar and cocoa with butter and a little water and vanilla
essence. Beat well till icing peaks.