It's the buttermilk that's the hero in this recipe. It makes for a really moist cake which keeps for days in an airtight container. And there's no need for lots of bowls, everything gets bunged in the food processor.
Heat your oven to 350c. Grease 2 sandwich pans and line the bottoms with baking paper.
1 & 2/3 cups of self-raising flour 1 cup of sugar 1 & 1/2 cups of buttermilk 1/2 cup of softened butter or margarine 2/3 cup of good quality cocoa 2 eggs
1 & 1/2 tspn of baking soda 1 tspn vanilla essence 1 tspn salt
Place all of the ingredients into food processor.
Process for minute or until blended.
Divide the mixture into the sandwich tins.
Bake in the oven for approximately 30mins or until a metal skewer comes out clean from the centre of the cakes.
Wait a few minutes then turn out & cool on wire racks.
Make up a large batch of your favourite chocolate icing then sandwich the two cakes together with the icing, then cover top and sides with remaining icing. Decorate with Malteasers if you like.