------------------------------------CAKE------------------------------------
      8 oz Butter, room temperature

      8 oz Soft dark brown sugar

     10 oz Self-raising flour

      1 ts Baking powder

      1 pn Salt

      2 tb Cocoa (rounded T's)

           Grated rind of 1 orange
      4    Eggs

    1/2 c  Guinness

-----------------------------------ICING-----------------------------------
      4 oz Butter

      8 oz Confectioners' sugar

           Orange(juice, grated rind)
  Preheat oven to 375F.  Grease 2 8-9-inch cake pans.  Cream the butter and
  sugar until light and fluffy.  Sift the flour, baking powder, salt and
  cocoa 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.
  .
  Meanwhile, 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.