Red Velvet Valentines Cake

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2oz Cocoa Powder

3/4 Bottle of Red Food Colouring

2 Tbsp milk

Cooking time: 180c / Gas Mark 5 on preheated oven for 15 minutes

Serving: 2 x 7" tins / double layer cake

1. Pre-heat the oven and greaseproof to the two baking tins

2. Cream together the butter and sugar until smooth

3. In a separate bowl whisk the eggs together until they are combined

4. Whisk the eggs into the creamed mixture until the mixtures are well combined and it has formed a nice smooth fluffy consistency

5. Sieve the flour, baking powder, bi carbonate of soda and cocoa powder in to the mixture, fold this flour mixture into the creamed mixture slowly but firmly so that it becomes combined and a smooth consistency

6. Add the milk and red food colouring and fold in, till the mixture has formed a nice red consistency

7. Divide the mixture evenly between the two tins and bake in the oven for 15 minute

8. Once the cake is done leave in the tin to cool for 5 minutes before transferring to a wire cooling rack

Cream Cheese Icing

3oz Butter

3oz Cream Cheese

14oz Icing Sugar

2 Tsp Vanilla essence

Tbsp Jam

Chocolate Flake Bar

1. Cream the butter and cream cheese in a bowl until smooth

2. Sieve in the icing sugar into the buttered mixture a bit at a time mixing the mixture together

3. Add the vanilla essence and then whisk the mixture together for a few minutes until it is a soft smooth fluffy consistency

4. Divide the mixture between the two layers of sponge, putting jam on one layer and the chocolate bar on the other and then eat!