Classic Chocolate Layered Cake

Cake:

• 1 pack White Wings Moist Chocolate Cake
• 2 (59g each) eggs
• ¾ cup (175ml) milk
• 60g margarine spread or soft butter

Frosting:

• 4 tbsp (80ml) pure cream
• 150g soft butter
• ½ cup (50g) cocoa powder
• 1¼ cups (160g) CSR Icing Sugar

1. Preheat oven to 160ºC conventional or 140ºC fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
2. Place the cake mix, soft butter or margarine, eggs and milk into a medium mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. Pour mixture into prepared pan.
3. Bake for 50 - 55 minutes or until a skewer inserted into the centre comes out clean. Stand 10 minutes in pan before turning onto a wire rack to cool completely. Time may vary depending on oven.
4. Slice cake in half horizontally using a long bladed serrated knife.
5. Make chocolate frosting: Beat 150g soft butter for 1 minute on high. Sift together 1 ¼ cups (160g) icing sugar and ½ cup (50g) cocoa powder in a bowl and stir to combine. Gradually beat icing sugar mixture into butter alternating with 80ml (4 tbsp) pure cream. Beat until fluffy and smooth.
6. Spread frosting between cake layers and then all over the cake to cover it.