Chocolate Victoria Sponge Cake

Ingredients for the cake

• 225g (8oz) butter or margarine
• 225g (8oz) caster sugar
• 4 medium size eggs
• 175g (6oz) self-raising flour - sieved
• 50g (2oz) cocoa powder

For the icing:

• 1 x 325g tub Dr. Oetker EasyIce Chocolate Butter Icing

Or

• 75g (3oz) unsalted butter
• 175g (6oz) icing sugar
• 3 tbsp cocoa powder
• milk or warm water

To decorate:

• sieved icing sugar

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
3. Fold in the remaining flour and the cocoa powder with a metal spoon.
4. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.
5. Remove from oven and leave to cool before turning out onto a cooling rack.
6. Sift and beat the cocoa powder in to the icing.
7. Using the EasyIce Chocolate Butter Icing sandwich the two sponges together.
8. Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.
9. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
10. Sift and beat the cocoa powder in to the icing and use as above.
11. Dust the top of the cake lightly with the sieved icing sugar.