Chris@rigdenage - recipes

Chocolate cake

3 oz margarine
6 oz castor sugar
2 eggs
4 fl oz skimmed milk
1 tsp vanilla essence
5 oz self raising flour + 1/4 tsp baking powder
1 oz good quality cocoa

(This can be made as an all-in-one cake, or by the traditional creaming method described here. The texture is slightly different between the two methods, but the taste is the same).

Cream the marg and sugar until light, beat in the eggs one at a time, and add the vanilla. Sieve flour and cocoa together, and add to the mixing bowl in 3 parts, folding in gently and alternating with the milk in 2 parts.

Spread evenly in a greased 7"x9"x2" baking tin, and bake just above the bottom shelf, at Mk 4/350 F/180 C, for about 30 minutes, or until just done. Remove from oven, place tin on a wire rack, and cover with a clean tea towel. Leave in tin until cold.

Ice with Frosting, and leave a few hours (uncovered) to set. Cut into 2-3 doz. Serve with cream, icecream, custard, or alone. Keeps well, about 1 week if covered.