Crusted Marble Cake

175 g (6 oz) Margarine
175 g (6 oz) Sugar
3 Eggs
125 g (5 oz) Plain Flour
15 ml (3 tps) Baking Powder
2.5 ml (1/2 tsp) Vanilla Essence
25 g (1 oz) Bournville Cocoa
20 ml (1 tbsp) Milk
75 g (3 oz) Plain Chocolate
1 18 cm (7 in) square deep cake tin lightly greased

* Preheat oven to 190 C, 375 F, Gas Mark 5.

* Beat the margarine and sugar.

* Add the eggs one at a time.

* Sieve the flour and baking powder together and fold into the mixture.

* Put half the mixture into another bowl.

* Mix the vanilla essence into one amount.

* Mix the cocoa and milk into the other.

* Place alternative spoonfuls into the prepared cake tin.

* Smooth over the top and hollow out the centre.

* Melt the chocolate in a bowl of hot water.

* Spread the chocolate over the cake mixture in the tin, don’t worry if it spreads a little.

* Bake for about 40 minutes.

* Leave the cake in the tin until the chocolate is hardened enough to handle.

* Cool on a wire tray.

 

* Enjoy

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