Devil's food cake and afghan cookies

Ingredients

• 2 1/3 cusp self raising flour
• 1 3/4 cups castor sugar
• 1 tsp bi-carb soda
• 155 g butter
• 1 cup water
• 1 tsp vanilla extract
• 3 eggs
• 250 ml thickened cream
• 1 tsp vanilla extract
• 2 tbs icing sugar
• Chocolate Icing
• 250 g chocolate
• 2 cups icing sugar
• 50 g butter
• 2-4 tbs milk

Preparation

• Preheat oven to 180 C. Grease and line with baking paper 2 x 20 cm round cake tins.
• Sift dry ingredients into the large bowl of an electric mixer. Add butter, water and vanilla. Beat on medium speed for 3 minutes. Add the eggs, and increase the speed slightly, and beat for a further 3 minutes.
• Divide mixture between the two pans. Bake in oven for 35-40 minutes, or until a skewer inserted in the middle comes out clean. Allow to cool in pans for 5 minutes, then turn out onto a rack to cool completely.
• When completely cold whip the cream, adding the icing sugar and vanilla once you start getting soft peaks. Continue whipping until you get stiff peaks. Sandwich the two layers together with the whipped cream.
• To make the chocolate icing - put the chocolate and the butter in a double pan, and gently heat, stirring constantly until the chocolate and the butter have melted. Remove from the heat.
• Add half of the icing sugar, and tablespoon at a time of the milk. Beat until smooth - until you have added all the icing sugar. Only add enough milk to make a smooth spreading consistency.

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