Coffee Fudge Cake
2 cups white self-raising flour
1/2 teaspoon baking powder
3/4 cup soft butter
3/4 cup soft brown sugar
6 tablespoons sour cream
1 tablespoon instant coffee
1/2 cup milk
Filling and Icing:
6 tablespoons soft butter
2 cups icing sugar sieved
1 tablespoon milk
1 tablespoon instant coffee
Preheat the oven to 180C.
Use two 20cm/8 inch sandwich tins.
Grease and line the sandwich tins. Measure all the ingredients for the cake into a bowl and beat well until thoroughly blended. Divide the mixture between the two tins and level out evenly. Bake in the oven for about 30 minutes until well risen and shrinking away slightly from the sides of the tins. Allow to cool for a few minutes, then turn out, peel off paper and finish cooling on a wire rack.
Filing and Icing:
Measure all the ingredients into a bowl and beat well until thoroughly blended. Use half the mixture to sandwich the two cakes together, then stand on a serving plate and spread the remaining mixture on top. Mark decoratively with a fork.