Joining in with Mum's Virual Tea Party

Hello friends

Did you remember to turn your clocks back 1 hour this morning?

Nice to see so many visitors. Welcome and come and sit yourselves down. The storm hasn't reach our part of the England yet and the sun is shining, don't suppose it will be long though.
Would you like a cup of tea and how about some cake.

It was my daughters birthday earlier in the month but we waited for half term to have her friends round for a sleep over (last night). I made a chocolate cake. Wow it's amazing and so moist and light. My SIL gave me the recipe which I think she got of the BBC website. Anyway I will post the recipe at the bottom of this post with the link.
After making the cake I sandwiched them together with bought white buttercream and then smeared it all over the outside before putting on the fondant icing. Very sickly and sweet but the girls loved it. Hope you do too. (L is a huge 1 Direction fan)  I forgot to tell you that the crunchy bits in the butter icing are chocolate chips.

Do you like the flowers? M bought them for me because yesterday was also our 7th wedding anniversary. We celebrated by going to the local weatherspoons and had a lovely meal. The three girls had their own table next to ours and  unfortunately we had to pick up their tab too.  I'm off now to visit the others. See you all again soon.
Don't forget your recipes below and a big thank you to Mum for organising this tea party.

Carolx


http://www.bbcgoodfood.com/recipes/6652/naughty-chocolate-fudge-cake

Ingredients

175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml (1/4 pint) Sunflower oil
150 ml (1/4 pint) Semi skimmed milk
2 Tbsp Golden syrup


For the Coating and filling
75g Unsalted butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of Milk
Method

Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.