Directions

1. Preheat your oven to 180 degrees celcius. Grease a 20cm (8 inch) cake pan with butter. Line the bottom with baking paper and dust the pan with cocoa to prevent the cake from sticking to the tin.
2. Put your sugar into a medium sized bowl. Sieve in the self raising flour, cocoa and salt.
3. Stir with a spoon or whisk to evenly distribute the ingredients.
4. Add your eggs, milk, butter and vanilla extract.
5. Beat with electric beaters for about three minutes.
6. Pour the mixture into prepared cake pan and bake for approxiately 40 minutes, or until the centre of the cake feels firm to the touch and a skewer inserted into the middle of the cake comes out clean.
7. Let the cake cool in its pan for about 15 minutes and then invert it onto a wire rack to cool down completely. While the cake is cooling, prepare the icing.
8. To make the icing, place all ingredients into the bowl of a stand alone mixer. Beat for up to 8 minutes or until the icing is really light and fluffy. (If you don’t have a stand alone mixer, use electric hand-held beaters.) Stop your mixing intermittently to scrape down the sides of the bowl, making sure all ingredients are being incorporated.
9. Once the cake is cooled, spread the icing over the top and down the sides of the cake.
10. Find the local street urchins and feed the cake to them!
11. Store your cake in a cool, dark place. It should stay fresh for at least 3 days before it starts to deteriorate in quality.