is a chocolate cake, recipe courtesy of my mother! Oh, by the way, it's in the old fashioned style - can't master this new-fangles metric system in any way whatsoever (and don't really want to either).
4 oz white sugar
4 oz soft margarine - I use Stork
6 oz self-raising flour
2 eggs - whatever size you might have in, although I recommend large
1 tablespoon Cadbury's Drinking Chocolate
tepid water
baking powder
Method:
Mix together sugar, marg, flour, eggs and drinking chocolate with whisk until quite pale in colour. Then add sufficient tepid water to make the mixture just slightly "slithery" - so that with a load of mixture on the beaters the mixture runs off quite slowly.
Fiinally, add a teaspoon of baking powder and mix in with spoon. Herein lies the secret of "rising". If the baking powder is beaten in it will not rise well. If it is put in at the beginning of the mixing process the cake will rise even less well.
Also I find that the drinking chocolate makes it rise better. If I make a cake using the same recipe without the drinking chocolate, then the cake does not rise quite so well.
Divide mixture evenly between two seven inch sandwich tins, making a small well in the middle of each.
Place in centre of oven with a temperature of 180 degrees for 25 minutes. This temp may need a bit of experimenting and may only need 170 degrees. It depends on the oven.
Turn out on to wire tray for cooling.
When cold, sandwich together with butter cream, either flavoured or plain. (I prefer plain.)
Ice with water icing and decorate if required.
Enjoy.
Jan