These tasty little cakes would make an attractive addition to a children’s tea party, and they are very simple to make.
6 oz. plus
1 teaspoon butter
6 oz. castor sugar
6 oz. flour
2 teaspoon baking powder
1 tablespoon cocoa powder
16 oz. Chocolate Icing II
1 tablespoon Buttercream Icing
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease an 8-x 10-inch baking tin and set it aside.
In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is creamy. Beat in the eggs, one at a time, adding a tablespoon of the flour with each egg.
Sift the remaining flour, the baking powder and the cocoa on to the egg mixture and fold them in using a large metal spoon.
Turn the batter into the prepared tin and smooth it out with a flat-bladed knife.
Place the tin in the centre of the oven and bake for 25 to 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and let the cake cool in the tin for 30 minutes before turning it out on to a wire rack to cool completely.
When the cake is cold, cut it into small oblong shapes approximately 2- x 1-inches. Spoon a tablespoon of the chocolate icing over each cake. Place a writing nozzle in a piping bag and fill it with the buttercream icing. Pipe domino markings on each little cake and leave them until set. Place the cakes on a plate and serve.