Easter Chocolate Cake

Chocolate Sponge Cake

Ingredients:

8oz stork margarine
11oz flour
4 tsp baking powder
12oz sugar
1 cup of milk
4 eggs
1 tsp of vanilla essence

2oz cocoa powder


Buttercream icing:
 9oz butter
16oz icing sugar

1oz cocoa powder

Mikado sticks to decorate (you will need about 3 packets)

Chocolate mini eggs

Method:

1. Preheat to oven to 160 C (fan oven). Combine stork margarine and sugar into a bowl and mix well using an electric whisk.  Beat eggs one at a time and add vanilla extract.

2.Sift together the dry ingredients and add to the wet mixture.  Add the milk, and beat together for 3 minutes. Pour into two lined 8 inch cake pans. Bake for 25 to 30 minutes or until the skewer comes out clean. Press cake lightly to see if it springs back then you know its done.


3. Leave the cakes to cool completely and empty onto a wire rack.  To make the icing combine the butter into a bowl until fluffy and soft and whisk. Then add the icing sugar a little at a time until soft and fluffy.


4. Place one cake upside down onto a plate, then cream the middle of the cake. Add the jam,  then sandwich the cake together with the other 8 inch cake. Cream the entire cake using a palette knife use a little hot water if the buttercream is too hard. Decorate the cake with the mikado sticks, one side at a time then overlap the sticks to make it look like a basket. Place the mini eggs in the middle of the cake and put toy rabbits or chicks inside the nest if desired.