2oz butter

1/2 cup sugar

1 egg

1/2 cup of milk

1 tbsp golden syrup

1 breakfast cup flour

1 tsp baking powder

1 tsp baking soda

2 dsp cocoa

1 tsp vanilla essence

Cream butter and sugar, add egg, then golden syrup.

Dissolve baking soda in milk.

Sift flour, baking powder and cocoa, then add to the butter mixture.

Add the mik mixture and the vanilla.

Put in cake tin 8 x 8 inch square and bake for 25 minutes at 350F.

Ice with chocolate icing.

CHOCOLATE LAYER CAKE

This recipe can be doubled and cooked in two 8 inch  round  tins.

When cooked and cooled, slice each  cake in half horizontally, and then build a layer cake by spreading each layer (except the top one) with raspberry jam and whipped cream. When you have the top in place , spread whipped cream over the entire surface of the cake. when done sprinkle with chocolate hail or crushed up flake.

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