Simple Chocolate Cake

This is such a simple cake to make I am yet to have a failure. My kids love it the only problem is they eat it so fast it never makes it into the cake tin.

1. 1

   Firstly weigh the 3 eggs. Then measure the margerine and castor sugar. e.g. If the eggs weigh 180g you will need 180g of each of the other 2 ingredients.
   Put the butter and margerine in a bowl and cream together with a wooden spoon take time the creamier the mixture the lighter the cake. Then add the eggs 1 at a time beating them into the creamed butter and sugar. At this point the mixture may curdle but just beat it like mad it'll be ok.
   Next weigh the flour to the same amount as the eggs minus 30g e.g. your eggs weighed 180g you will need 150g.
   Sieve the flour, cocoa powder and baking powder over the top of the mixture and then fold in using a metal spoon.
   Add a couple tablespoons of boiling water to the mixture so that the mixture falls off the spoon when its held on the side.
   Fill 2 round cake tins (I use 7 inch) with equal measures of the mixture and place in the middle of a pre heated oven at 170degrees celcius. Bake for about 20 mins. Check the cake is cooked by dipping a skewer in the middle......If it comes out clean its cooked.
   Take the tins out of the oven and place on a wire rack for about ten mins. Then turn the cakes out of the tins on the racks and leave to cool.
   For the icing put all ingredients in a bowl and cream together.
   When the cakes are cold spread the icing on top of one of the cakes and place the other on top.......Hey presto delicious cake.