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

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