Carob Fudge Cake

Two-Tiered carob cake is light in texture without use of any eggs and chocolate. Delight of your life Guaranteed!!! Its an irresistable dessert

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   1. Cream the butter, sugar, and vanilla until light and fluffy. Blend the carob powder in the hot water,and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.
   2. Add the lemon juice to the milk to sour It.
   3. Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.
   4. Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.
   5. Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing.
   
   Carol Vienna Icing
   125 g (4 ounces) butter
   21/2 cups (625 ml) icing sugar
   4 tablespoons (80 ml) carob powder
   2 tablespoons (40 ml) hot water
   
   1. Beat the butter until creamy. Sift the sugar. Blend the carob powder with the hot water and chocolate essence. Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.
   Alternative: spread the centre with jam and whipped cream. Cover and ice as above.