Devil’s Food Cake

50g/2oz Cocoa 225ml/7floz Water

100g/4oz Soft Margarine 275g/10oz Caster Sugar

2 Eggs 175g/7oz Plain Flour

1/4tsp Baking Powder 1tsp Bicarbonate of Soda

American Frosting

450g/1lb2oz Caster Sugar 135ml/4floz Water

2 Egg Whites

1. Pre-heat the oven 180c/Gas Mark 4. Grease and base line 2 x 8”/20cm sandwich tins.

2. Whisk the cocoa into the water until smooth. Set aside. Place the margarine in a bowl and gradually whisk in the sugar until the mixture is pale and fluffy. Lightly whisk the eggs, then gradually whisk into the creamed mixture until evenly blended.

3. Sift the flour with the baking powder and bicarbonate of soda and fold into the creamed mixture alternatively with the cocoa and water.

4. Divide the mixture between the tins and level the surface. Bake in pre-heated oven for 30-35 minutes. Allow to cool in the tins for a few minutes. Then turn out onto cooling rack.

5. For the frosting. Place the sugar and water in a pan of water and heat gently until the sugar has dissolved. Bring to the boil and boil to 115c/ 240f (soft ball)

6. Meanwhile whisk the egg whites until stiff. Allow the bubbles to settle in the hot syrup and slowly four onto the egg whites, whisking all the time.

7. Use some of the frosting to sandwich the cakes together and cover the cakes with the remainder. Work quickly before the frosting sets.