6oz dark chocolate
6oz castor sugar
4oz self raising flour
4 eggs, separated
Preheat the oven to 180 degrees celcius
Beat together the butter and sugar until light and fluffly.
Separate the eggs and gradually add the yolks to the mixture.
Break the chocolate into small pieces in a separate bowl and melt in the microwave (put it in for 30 seconds at a time, stirring between each one until melted).
Stir the melted chocolate into the mixture.
Whisk the egg whites until stiff
Seive the flour
Fold or whisk in the flour and egg whites bit by bit.
Divide between 2 greased and lined 8 inch sandwich tins
Bake for 20 minutes or until a skewer comes out clean.
Turn onto a cooling rack.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In a large bowl, cream the shortening and butter with an electric mixer. Add the vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.