175 g. (6 oz.) butter
175 g. (6 oz.) castersugar
3 eggs, beaten
4 tbsp. cocoa powder mixed to a thick paste with a little hot water
175 g. (6 oz.) self-rising flour, sifted
3 drops vanilla essence

BUTTER CREAM;
175 g. (6 oz.) icing sugar
2 tbsp. cocoa powder
100 g. (4 oz.) unsalted butter

Grease 2x18 cm. (7 inch) sandwich tins with a little butter and set them aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs a little at a time, beating well between each addition. A little of the measured flour may be added if there is any sign of the mixture curdling.

Beat the cocoa paste into the mixture. Fold in the sifted flour and add the vanilla essence. Divide the mixture evenly between the 2 cake tins and smooth it over. Bake in a preheated oven at 180 degrees C (350 degrees F) for 25-30 minutes.

To make the butter icing, sift the icing sugar and the cocoa powder together. Cream the butter in a mixing bowl, then gradually beat in the icing sugar and cocoa. Beat the icing well until it is smooth. Sandwich the cooled cakes together with half the butter icing. Spread the remaining icing over the top of the cake and make a pattern by swirling the icing with the prongs of a fork.