Carob Fudge Cake

Ingredients
• Butter, room temperature – 125g (4 ounces)
• Caster sugar – 1 cup
• Pure vanilla extract – 1 tsp
• Carob powder – 1 cup
• Hot water – ½ cup
• Fresh lemon juice – 2 tsp
• Milk – 1 cup
• Plain flour – 1 2/3 cups
• Baking powder – 1 tsp
• Bicarbonate of soda – 1 tsp
• Pinch salt
• Carob Vienna Icing

For Carob Vienna Icing
• Butter – 125 g (4 ounces)
• Icing sugar – 2½ cups
• Carob powder – 4 tbsp
• Hot water – 2 tbsp

Preparation
1. Cream the butter, sugar, and vanilla until light and fluffy. Blend the carob powder in the hot water and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.
2. Add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.
4. Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.
5. Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing. You may also wish to layer in some whipped cream and strawberry jam, or cherry jam, along with sour cherries, to round out the sensual experience.

For Carob Vienna Icing
1. Beat the butter until creamy.
2. Sift the sugar.
3. Blend the carob powder with the hot water.
4. Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.