La Kitchenette Souris: Devil's Food Cake

This cake has an excellent flavor, but is quite heavy.... 

Similar to a Texas Sheet Cake.

Now I didn't take the time to make chocolate curls, but if you have the time, I would do so as it would make the cake look really nice!
Short of time, just shred Bakers Chocolate over the top, or even a bit of coconut. 

Serve on a simple, classy plate. 

I've converted the recipes which were in metric into standard measurements.

I tried to be as exact as I could!

If you prefer metric, leave a comment & will update the post with metric measurements as well.

Devil's Food Cake

6 Tablespoons margarine

1 1/2 cup white sugar

2 medium eggs, lightly beaten

1/3 cup cocoa powder

1 cup water

1 1/2 cups flour

For The Icing:

1/2 cup margarine

2 1/4 cups icing sugar

2 Tablespoons cocoa powder

2 Tablespoons milk

Preheat the oven to 300F. 

Grease and line two 20 centimeter tins.

Cream the margarine and caster sugar together until soft and fluffy.

Then gradually add the beaten eggs, mixing well after each addition.

Blend the cocoa powder with water.

Add alternately with the flour into the margarine mixture, until all is blended smoothly.

Divide the cake mixture between the two tins and bake for 25 minutes or until a toothpick comes out clean.

Turn out and leave to cool on a rack. 

To make the icing, beat the margarine and icing sugar together until light and fluffy.

Add cocoa powder and milk and beat until combined.

Sandwich the cakes together using half of the icing, then use the remainder to top the cake. 

Decorate with a simple dusting of cocoa powder.

TIP: To make chocolate curls to decorate the cake, melt 100 grams dark chocolate (70% cocoa) then pour on to a flat surface (such as a baking sheet) and spread it out thinly.

Allow to cool until set, then carefully drag a sharp knife from one end of the chocolate to the other to form curls.