For 8-10 portions you need :

4 oz. margarine or cooking fat
4 oz sugar
1 level tablespoon golden syrup
2 eggs
6 oz. self-raising flour (or plain flour and 1 1/2 level
teaspoons baking powder)
1 oz. cocoa
1 tablespoon milk

  Filling:

2 oz. butter or margarine
2 oz. sieved icing sugar
1/2 oz. cocoa

 Decoration:

sieved icing sugar
 

1. Cream margarine or cooking fat, sugar and syrup until soft.
2. Whisk eggs, beat gradually into the fat mixture, if the mixture shows signs of curdling add a little sieved flour.
3. Sieve the flour or flour and baking powder with cocoa and fold in gently, with a metal spoon, add the milk.
4. Put into greased and floured or lined tins.
5. Bake for time and temperature given.
6. Test cakes before removing from oven - press gently with finger, if no impression remains cake is cooked.
7. Cool on wire cooling tray then sandwich with chocolate butter icing made by creaming butter and sugar until soft, then add cocoa, top with sugar.

  Oven temperature: 375°F. -Gas Mark 4-5
  Oven position : about 2 rungs from top of oven

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