Part One 125g butter 1 ½ cups flour 1 cup sugar 3 eggs 1 teaspoon vanilla essence 1 tablespoon oil ¼ cup milk 2 ½ teaspoon baking powder
Part Two 125ml boiling water ½ cup castor sugar. 2 tablespoon coffee
Part Three 125g butter 2 cups icing sugar. 1 tablespoon vanilla essence ½ tub cream cheese
Part One Beat above ingredients for 7 – 10 minutes until fluffy. Divide mixture into half. Spoon into two pans of 20cm diameter and bake for 20-25 minutes or until done. Allow to cool. Once cooled pour over hot coffee mixture.
Part Two Mix altogether and spread approximately quarter cup of coffee mixture on each cake. Allow it to soak in.
Part Three Beat butter and icing sugar well. Add vanilla essence and cream cheese and beat.
Sandwich the two cakes with a thin layer of the cream cheese mixture. Then cover the sides with this mixture and stick on Bakers' Boudoir biscuits. Then pipe the remaining mixture on top of the cake and grate chocolate. Lastly tie a ribbon around the cake for decoration.