With Louise's 30th looming ever closer (the 11th), this morning entailed baking a Devil's Food Cake and some Heart Shaped Scones (in honour of Valentines Day) over at my parents place... for an "it's almost your birthday" afternoon surprise.
Just incase you wish to make your own Devil's Food Cake (Which can also be found listed under the imaginary chapter "Dentist's Little Helper - foods to rot your teeth"), here's how:

From The Essential Baking Cookbook, Murdoch Books
Preparation time: 30 minutes
Total cooking time: 35 minutes
Makes: 1 layered cake
Ingredients:
1 1/2 cups (280g/9oz) soft brown sugar
1/3 cup (40g/1 1/4oz) cocoa powder
1 cup (250ml/8fl oz) milk
90g (3oz) dark chocolate, chopped
125g (4oz) unsalted butter, softened
1 teaspoon vanilla essence
2 eggs, separated
1 1/2 cups (185g/6oz) plain flour
1 teaspoon bicarbonate of soda
Chocolate Icing
50g (1 3/4oz) dark chocolate, chopped
30g (1oz) unsalted butter
1 tablespoon icing sugar
Filling
1 cup (250ml/8fl oz) cream
1 tablespoon icing sugar
1 teaspoon vanilla essence
1. Preheat the oven to warm 160˚C (315˚F/Gas 2-3). Lightly grease two deep 20 cm (8 inch) round cake tins and line the bases with baking paper. Combine a third of the brown sugar with the cocoa and milk in a small saucepan. Stir over a low heat until the sugar and cocoa have dissolved. Remove from the heat and stir in the chocolate, stirring until it is melted. Cool.
2. Cream the remaining brown sugar with the butter in a small bowl with electric beaters until light and fluffy. Beat in the vanilla and egg yolks and the cooled chocolate mixture. Transfer to a large bowl, and stir in the sifted flour and bicarbonate of soda.

3. Beat the egg whites in a small bowl until soft peaks form. Fold into the chocolate mixture. Divide the mixture evenly between the tins. Bake for 35 minutes, or until a skewer inserted in the centre of the cakes comes clean. Leave in the tins for 5 minutes before turning out onto a wire rack to cool.

4. For the icing, put the chocolate and butter in a heat proof bowl. Place the bowl over a pan of simmering water, making sure it does not touch the water, and stir until the mixture is melted and smooth. Gradually add the sifted icing sugar and stir until smooth.
5. For the filling, whip the cream, icing sugar and vanilla in a small bowl with electric beaters until soft peaks form. Spread over one of the cold cakes, top with the second cake and spread with icing, over the top or top and sides.
The end result:

And now for a trusty foundation scone recipe all the way from 1969:
Scones, Cookery - The Australian Way

Number of scones: 12
Oven temperature: 450˚
Cooking time: 7-10 minutes
Cooking utensils: greased oven tray
Ingredients:
1/2 lb s.r. flour (2cups)
1/4 teaspoon salt
1 tablespoon butter
6 oz milk
1. Weigh and measure ingredients
2. Sift flour and salt
3. Rub in butter with finger tips.
4. Mix into a soft dough, using nearly all the milk.
5. Turn on to a lightly floured board, and knead to a smooth shape.
6. Roll out 1/2 inch thick, and cut into shapes using a cutter or knife.
7. Place on oven tray and glaze tops with milk.
8. Bake until golden brown. To test, sides of scones should be set.
9. Lift on to a cake cooler. Cover with clean tea-towel if desired.

Two dental appointments await us on the horizon but not before we hit the POST SUGAR BLUES... enjoy the weekend!