CAKE
8 oz Butter, room temperature 2 tb Cocoa (rounded T's)
8 oz Soft dark brown bread Grated rind of 1 orange
10 oz Self-raising flour 4 Eggs
1 ts Baking pulverise 1/2 c Guinness
1 pn Saltiness

Preheat oven to 375F. Grunge 2 8-9-inch cake pans. Cream the butter
and sugar until light and fluffy. Sift the flour, baking pulverization,
salt and cocoa into a roll. Add the orange rind to the creamed
butter and beat in the egg, 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 improver. If there's
any flour remaining, fold it in gently to mix; blend thoroughly
without over-lacing. Divide the mixture between the tins, smooth
polish, and put the cakes into the center of the preheated oven.
Reduce the heat to lead (350F) and bake for 35-40 proceedings, or
until the cakes are springy to the touch and shrinking slightly in
the pans. Turn out and cool on a wire wheel. .
Lag, make the ice. Cream the softened butter and icing sugar
together good, then blend in the grated orange rind and enough
juice to make an icing that is soft enough to gap. When the cakes
are cold-blooded, use half the icing to sandwich them together, and spread
the remainder on top.

Yields
4 servings