Egg less Chocolate Sponge Cake

Condensed milk     400 gm/ 1 tin

Baking pdr           2 level tsp

Baking soda           1 tsp

All purpose flr(maida)    250 gm

Milk                    150 ml

Cocoa                  4 tbsp

Chocolate pdr      2 tbsp

Castor sugar        2 tbsp

Melted butter         120 ml

Vanilla essence       2 tsp

Plain chocolate          1 slab

For the chocolate butter icing

Chocolate pdr    2tbsp

Cocoa pdr         4 tbsp

Icing sugar       250 gm

Soft butter        135 gm

Sieve the flour, cocoa, chocolate pdr, baking pdr & baking soda together.

Mix together the condensed milk,, milk, butter & essence well, then add the dry mixture & mix thoroughly.

Grease & dust a 12- 14” cake tin. Pour the cake mixture, tap well.

Bake in a pre-heated oven at 250 deg F for first 10 minutes.

Then reduce the temperature to 200 deg F & bake for a further 30 minutes.

Cool the cake.

To prepare the icing

Sieve icing sugar, chocolate & cocoa pdr. & mix all together with butter till soft.

Do not warm.

Divide the cake into 2 horizontally.

The top half should be thinner than the lower one.

Spread the icing on the lower half.

Put the top half & press well.

Decorate the cake with the remaining icing & grated chilled chocolate.

Store the cake in the refrigerator.

Cut into slices & serve.