6 oz or 1 1/2 stick butter,siftened,plus extra for greasing
1 cup sugar
3 eggs ,beaten
2 cup self-rising flour,sifted
1/2 cup strong black coffee ( I used instant coffee)
1/2 cup whole milk
4 1/2 oz butter
3 tbsp sugar
Ingredients for Butter-icing(optional)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing
1:Preheat the oven to 350F /180C.Grease and base-line 2 x 8 inch cake pan or 2 oval cake pan.
2:Beat butter and sugar together in a bowl until light and fluffy.Gradually beat in the eggs,then fold in the flour and coffee.Divided the batter among the prepared pans and bake in the oven for 30 minutes,until well risen and springy to touch.
3:Leave in the pans for 5 minutes,then turn out and remove paper.Place on wire racks to cool completely.
To make frosting:
1:Put the milk and butter in a pan and heat gently until the butter melted.Remove from heat and set aside.
2:Put sugar in a pan and heat gently until the sugar dissolves and turns a golden caramel.
3: Remove from the heat and stir in the warm milk.Return to the heat and stir in caramel dissolves.
4:Remove from the heat and gradually stir in the confectioner's sugar,beating until the frosting is a smooth spreading consistency.
5:Sandwich the cakes together with some of the frosting and spread the rest over the top and sides.
Decorate with butter icing after the caramel frosting dried-overnight or 6 hours *optional*