Chocolate Cake

Ingredients

Mixture	Continued...
170 gm Stork margarine	185 gm plain flour
200 gm caster sugar	45 gm cadbury bournville cocoa
3 eggs	1 tspn baking powder
3 tbspn milk	1 pinch salt

Preparation

Pre-heat the oven to 170° C.
Lightly grease a 7 inch cake tin (removable bottom is best) and line with greaseproof paper.
Paint the greaseproof paper with some extra melted margarine.

Cooking

Cut the 170 gm of margarine into small pieces, add to a large bowl and beat until creamy.
Add the sugar and mix together thouroughly.
Beat in the eggs, one at a time.
Sieve into this the flour, cocoa, baking powder and salt, add the milk and fold together until it is fully combined.
Spoon into the prepared tin and smooth the top.
Bake in the oven for 1¼ to 1½ hours but after 1¼ hours test to see if it is cooked using a skewer which should come out clean.
Remove the cake from the oven, allow to cool for a few minutes, then remove the cake from the tin, remove the paper and allow to cool on a wire rack.

Notes

This can be optionally filled with icing after allowing to cool and cutting in half.
Follow the directions on the packet of icing sugar or click here for Stork icing.

Cadbury Bournville Cocoa is specified for its good flavour, but alternatives can be used.

This recipe has been adapted from an old book from Stork Margarine Cookery Service called The Art of Home Cooking (1954 second edition).