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Chocolate Fudge Cake

5 oz self-raising flour
1 oz cocoa powder
3 eggs, beaten
6 oz butter
6 oz soft brown sugar
2 oz plain chocolate, melted
1 tsp vanilla essence

Sift together the flour and the cocoa. Cream the butter with the
sugar until light and fluffy. Beat in the eggs one at a time, adding
a tablespoon of the flour mixture after each egg. Beat in the
chocolate and vanilla essence, then fold in the remaining flour

Pour into a greased and floured 20cm/8" round deep cake tin. Bake
in a preheated moderate oven (180C/350F/GM4) for 1 to 1 1/4 hours
or until a skewer inserted into the centre of the cake comes out
clean. Cool the cake in the pan for 10 minutes, then turn it out
onto a wire rack to cool completely.

Cut the cake into two layers, then sandwich together with some of
the frosting and use the rest to cover the top and sides.

Chocolate Frosting

4oz plain chocolate, broken up
2oz butter
2 egg yolks
about 4oz icing sugar, sifted

Melt the chocolate gently with the butter. Remove from the heat
and beat in the egg yolks and enough sugar to give a thick, smooth
spreading consistency. Cool slightly before using.


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