Flop-proof cake

Name: Flop-proof cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g margarine softened; 170.00 g castor sugar; 200.00 g flour; 15.00 ml Baking powder; 2.00 eggs large; 125.00 ml milk; 2.00 ml vanilla essence; 150.00 g margarine softened; 200.00 g icing sugar

8 servings

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Dairy

By Food24 November 03 2009

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Ingredients (9)

125.00 g	margarine — softened
170.00 g	castor sugar
200.00 g	flour
15.00 ml	Baking powder
2.00	eggs — large
125.00 ml	milk
2.00 ml	vanilla — essence

ICING

150.00 g	margarine — softened
200.00 g	icing sugar

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Method:

Preheat oven to 180 ºC. Grease and line bottom of two 20 cm sandwich tins.
Place margarine in a bowl. Sift dry ingredients onto margarine.
Add eggs, milk and essence. Beat for 3 minutes by hand or 1 1/2 minutes by electric mixer at low speed until smooth.
Spoon it into sandwich tins.
Bake for 20 to 30 minutes until skewer comes out clean.
ICING: Cream margarine and icing together well, until light and fluffy.
Sandwich cooled cakes together with half of the icing and ice top with remainder.