Chocolate cake
3 oz margarine
6 oz castor sugar
2 small or medium eggs
scant 4 fl oz skimmed milk
1 tsp vanilla essence
5 oz self raising flour + 1/4 tsp baking powder
1 oz good quality cocoa
(Note: 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. For double the recipe, use 3 large eggs.)
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"x1.5" 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.