The recipe was given to me by my friend Sian ages ago, and I've made it lots of times since.
It's a lovely moist chocolate cake, which uses oil instead of butter or margarine. It keeps well .
190g plain flour
2 level tbspns cocoa
1 level tspn bicarb
1 level tspn baking powder
150g caster sugar
2 tbspn golden syrup
2 eggs [beaten]
150ml veg. oil
50g butter or marg
4 level tbpns cocoa [sieved]
3 tbspns milk
150g icing sugar
Preheat oven 160C/gas3/325F
Grease and base-line 2 x20cm sandwich tins.
Put all the dry ingredients into a bowl then make a well in the centre and add the oil, eggs, syrup and milk. Beat it well and pour into the sandwich tins. It's a very runny batter.
Bake for 30-35 mins then turn onto a wire rack, remove paper and leave to cool.
Icing - melt the butter or marg in a pan, add the cocoa, stir well, and cook gently for about 1 minute. Then stir in the milk and icing sugar, take off the heat, mix well and leave to thicken, stirring occasionally.
Sandwich the cakes with half the icing and smooth the rest on the top.
I find this too much icing, so I only make half the amount of icing and put it in the middle.