Set oven to 350/F or Mark 4.
Grease and line two 8 inch sandwich
tins.
Sieve together the flour and drinking chocolate.
Cream the
margarine and sugar together in a bowl until light and fluffy.
Beat
in the eggs, a little at a time, adding a tablespoon of the flour
mixture to prevent curdling.
Fold in the remaining flour and
chocolate mixture and stir in the hot water.
Put the mixture into
the tins and smooth the tops.
Bake for 25 minutes or until the
surface springs back when pressed lightly.
Remove the cakes from the
tins and cool on a wire rack.
Buttercream fllling: mix all the ingredients together until smooth
and light.
Spread on one of the cakes and sandwich together.
Icing: add the water to the sugar and the drinking chocolate to
form a thick paste and coat the top of the cake before serving.
