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


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


sieved icing sugar

  • Cream margarine or cooking fat, sugar and syrup until soft.
  • Whisk eggs, beat gradually into the fat mixture, if the mixture shows signs of curdling add a little sieved flour.
  • Sieve the flour or flour and baking powder with cocoa and fold in gently, with a metal spoon, add the milk.
  • Put into greased and floured or lined tins.
  • Bake for time and temperature given.
  • Test cakes before removing from oven - press gently with finger, if no impression remains cake is cooked.
  • 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