Put all ingredients except the baking powder into a
bowl and beat very well until smooth and creamy,
(about 5 minutes using an electric mixer
or more if beating by hand).
Fold in the baking powder, one tsp at a time.
Divide into two greased and floured baking tins.
Bake at 180C for 25-30 min or until a skewer inserted
in the middle comes out clean.
Cool and remove from tins.

Chocolate Fudge Icing:
4 oz. butter
2 tbs. hot milk
2 heaping tbs. cocoa
10 heaping tbs. icing sugar
Sieve the cocoa and 4 tbs. of icing sugar together.
Melt the butter over low heat. Add the milk.
Remove from heat and add the sieved coco and
icing sugar stirring and blending well.
Return to the heat and slowly bring to the boil without stirring.
Remove from heat and add
the remaining 6 tbs. of icing sugar, blending well.
Pour over cooled prepared cake, spreading with a spatula.