Chocolate and Buttermilk Cake Recipe

225 g/8 oz self-raising (self-rising) flour
350g/12 oz caster (superfine) sugar
5 ml/1 tsp bicarbonate of soda (baking soda)
2.5 ml salt
100 g/4 oz butter or margarine

250 ml/8 fl oz/1 cup buttermilk
2 eggs
50 g cocoa (unsweetened chocolate) powder
American Velvet Frosting

Method:

Mix together the flour, sugar, bicarbonate of soda and salt. Rub in the butter or margarine until the mixture resembles breadcrumbs, then beat in the buttermilk, eggs and cocoa and continue to beat until smooth. Spoon the mixture into two greased and lined 23 cm/9 in sandwich tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until a skewer inserted in the centre comes out clean. Sandwich together with half the American Velvet Frosting and cover the cake with the remainder. Leave to set.