Ingredients:

• For the cake: 175g – all purpose flour (maida)
• 100g – powdered Sugar
• 25g – cocoa powder
• 1 tsp – chocolate essence
• 1 tsp – soda
• 1/2 cup – refined oil
• Salt, a pinch
• 1 cup – Curd
• For the filling:
• 8 – Arrowroot biscuits
• 2 tbsp – mix fruit jam
• 1 tbsp – Sugar
• 1 tbsp – refined oil
• For icing:
• 200g – icing Sugar
• 100g – white Butter (home-made)
• 100g – drinking chocolate

Method:

1. For the filling:
2. Mix biscuit powder, jam, sugar and refined oil and warm it slightly.
3. For the icing:
4. Keep little plain butter aside. Beat the butter and icing sugar till soft. Add chocolate powder and mix well.
5. For making the cake:
6. Sieve maida, powdered sugar and soda together at least three times.
7. Add refined oil, curd and essence and mix it well.
8. Beat it in one direction for 15 minute and keep this batter aside.
9. Take a cake tin and grease it with butter.
10. Put butter paper according to its size and dust with flour.
11. Now put the batter in the cake tin and bake it in a preheated oven at 180 C/350 F for 45 minutes.
12. After one hour of removing it from the oven, cut the cake horizontally through the centre.
13. Take the first part and put the filling and keep the second part over it.
14. Spread the icing mixture equally on all sides.
15. Decorate it with plain butter.
16. Makes cake of approx. 1.5 pounds

Recipe courtesy of Shilpa terrence