Why do we call her Super Sue? Simply because she’s earned it. Sue is the person who ensures that we have enough cake and other goodies to take us through the nine days of the Scarecrow Festival, allocating tasks, adjusting quantities, and making sure there is good food for everyone that needs it. As it turns out, she also makes a very good chocolate cake, and this is her recipe.

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Sue's perfect chocolate cake, all ready to eat
Yield: 12

Super Sue's champion chocolate cake

Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling and Icing Time: 45 minutes
Total Time: 1 hour 25 minutes

This is a staple of the Kettlewell Scarecrow Festival catering in the Village Hall, and the recipe is from Sue, who marshals our army of village bakers to ensure that visitors are always well-fed.

Ingredients

  • 7 oz/200g self raising flour
  • 8 oz/225g caster sugar
  • 1oz/25g cocoa powder
  • 4oz/115g margarine
  • 2 eggs
  • 5 tbsp evaporated milk
  • 5 tbsp water
  • 1 tsp vanilla essence

For the buttercream filling/topping

  • 4oz/115g icing softened butter
  • 8oz/225g sifted icing sugar
  • 1oz/25g cocoa powder
  • 1/2 tsp vanilla essence
  • A little milk

Instructions

  1. Grease and line the bottom of 2 x 8inch round sandwich cake tins and put the oven on at 180C. 2 8 inch sandwich tins lined with baking parchment
  2. Sift together flour, sugar and cocoa.
  3. Rub in the margarine until it resembles breadcrumbs. Set aside. Mixing the wet ingredients into the dry
  4. In a separate bowl whisk together the eggs, milk, water and vanilla essence with a fork. Eggs and milk mixed together in a plastic jug
  5. Add this liquid to the flour mixture and beat well until the mixture is smooth.
  6. Divide equally between the two tins, smooth out and bake for 25 - 30 minutes, until an inserted skewer comes out clean. The cake mix is divided evenly between the two lined tins
  7. Allow to cool in the tins for 5 minutes before turning out onto a cooling rack. The cake halves are cooling on a wire cooling rack
  8. Once cold, sandwich together with chocolate butter icing and spread the top and decorate. Spreading the icing on the cake
  9. For the icing: beat together the icing sugar and butter (using the milk if needed)
  10. Add the cocoa and vanilla essence and beat until smooth.
  11. Handy tip - the icing is better made the day before and left in an airtight container overnight - beat again before applying to cake.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 400Total Fat: 19gSaturated Fat: 8gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 58mgSodium: 299mgCarbohydrates: 54gFiber: 1gSugar: 38gProtein: 5g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.