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

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

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