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- 8 ounces butter
- 8 ounces soft dark brown sugar
- 10 ounces self-raising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons cocoa powder
- 1 orange, rind only,grated
- 4 eggs
- 4 -5 fluid ounces Guinness stout
- 4 ounces butter, softened
- 8 ounces confectioners' sugar
- 1 orange, juice and grated rind
- Preheat oven to 375F, and grease 2 8-9cake pans.
- Cream the butter and sugar together until light and fluffy.
- Sift the flour, baking powder, salt and cocoa powder into a bowl.
- Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
- Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
- If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
- Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
- Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
- Turn out and cool on a wire rack.
- While the cakes are baking, make the icing.
- Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
- When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.