Ingredients :

2 tablespoons coffee
2 tablespoons hot water
250g butter
4 teaspoons vanilla essence
1½ cups brown sugar
4 eggs
1/3 cup custard powder
¾ cup ideal milk
2 cups self raising flour

Icing :

60 g butter
2 teaspoons coffee
4 teaspoons hot water
2 teaspoons honey
2 teaspoons vanilla or coffee essence
1½ cups icing sugar

Topping :

Flake chocolate, chocolate curls or chocolate bits.
Fresh cream (whipped) if desired.

Method :

1. Grease 2 x 20cm ring pans.
2. Dissolve coffee in water and combine with butter, vanilla essence sugar and eggs. Beat till smooth and creamy.
3. Mix custard in milk separately.
4. Sift in flour and add to egg mixture.
5. Mix well till smooth and light using folding method. Pour into prepared tins.
6. Bake at 180 degrees for 40 minutes or till done.
7. Allow to cool and place on cooling rack.

Icing :

1. Melt butter and stir in coffee, vanilla essence and half sifted icing sugar. Gradually sift in remaining icing sugar to make a spread-able mixture.
2. Spread over cake and pipe rosettes.
3. Decorate with chocolate.