For 12-16 portions you need

8 oz. butter
8 oz. soft brown sugar
6 oz. black treacle. 4 eggs
8 oz. self-raising flour
2 oz. cocoa

  Orange butter cream:

5 oz. butter
10 oz. sieved icing sugar
grated rind and juice of 1 orange
apricot jam

  Chocolate coating:

1/4 pint evaporated milk
1/2 oz. butter
6 oz. plain chocolate
chocolate vermicelli
 

1. Cream together butter, sugar and treacle until soft and light.
2. Gradually beat in the eggs, adding a little sieved flour if the mixture shows signs of curdling.
3. Fold in sieved flour and cocoa.
4. Put into greased and floured or lined tin and bake for time given.
5. Test to see if cooked by pressing firmly on top. allow to cool.
6. Cream butter, icing sugar with the orange juice and rind, then split cake into three layers and sandwich with the orange cream.
7. Coat cake with apricot jam.
8. Heat milk and butter until nearly boiling, remove from heat, add the broken chocolate, stir until melted
9. Pour chocolate over cake, set for a few minutes, then coat sides with vermicelli.

 Oven temperature: moderate -350-375°F-GasMark4
 Oven position: centre

food,recipes catering low calorie and vegetarian recipes chocolate and dessert recipes cakes cuisine slimming