Recipe#4082

Title: Chocolate 18

From: "ynnuf" ynnuf@clear.net.nz 
 Newsgroups: rec.food.recipes 
 Subject: Favourite Chocolate Cake 
 Date: 23 May 1997 07:40:39 -0600 
 Message-ID: <199705180139.NAA23865@fep1-orange.clear.net.nz> 

185g butter
 3/4 cup castor sugar
 2 eggs, slightly beaten
 1 cup S.R. flour
 3/4 cup plain flour
 1/2 cup cocoa powder
 1 tsp baking soda
 1/2 cup milk
 30g butter
 2 Tbsp hot water
 2 Tbsp cocoa
 1 cup icing sugar
 Preheat oven to 180 C.  Brush a 21 x 14 x 7cm loaf tin with melted
 butter or oil.  Line base and sides with baking powder. Using
 electric beaters, beat butter and sugar in a small bowl until light
 and creamy.  Add eggs gradually, beating well after each addition.
 Transfer mixture to large mixing bowl. Using a metal spoon, fold
 in sifted flours, cocoa and baking soda alternately with milk; stir
 until smooth. Spoon mixture into prepared loaf tin; smooth surface.
 Bake 1 hour, or until skewer comes out clean.  Leave in tin 5
 minutes.  before turning out to cool.
 Combine butter, water and cocoa in a medium bowl; mix to a smooth
 paste; add sifted icing sugar.  Stir until all the ingredients are
 combined and mixture is smooth. Spread icing over cooled cake and
 dust with icing sugar.
 For richer tasting cake, substitute 50g dark chocolate for the for
 the hot water and cocoa when making the icing. Combine the the
 chocolate and butter in small heat-proof bowl. Stand the bowl over
 hot water and stir until chocolate has melted. Add chocolate mixture
 to sifted icing sugar and stir until the mixture is smooth.  Spread
 icing onto cooled cake and decorate with chocolate curls, if desired.