CAKE: Sieve the flour, sugar, salt and cocoa together. Rub in the margarine or butter. Stir the beaten eggs, evaporated milk and water/fresh milk into the mixture, then add the vanilla extract.
Beat well until light and fluffy and well mixed.
Grease and line 2 x 6″ or 7″ round baking tins – not loose-bottomed as the mixture may run out.
Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 30 minutes, or until well risen.
Allow to cool slightly before turning the cakes out onto a wire rack and allow to cool completely before icing and decorating the cake.
ICING: Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract. Beat until smooth and thick. Allow to settle for about 5 minutes before icing the cake.
ASSEMBLING THE CAKE: When the cake is completely cold, sandwich the two halves together with half of the icing.
Spread some of the remaining icing on the top.
Decorate with your choice of decorations.
