• 2 oz. (60 g.) butter
• 2 oz. (60 g.) sugar
• 1level teaspoon syrup a few drops vanilla essence
• 3 eggs
• 6 oz. (180 g.) flour
• 2level teaspoons cocoa
• 1level teaspoon salt
• 1level teaspoon bicarbonate of soda
• 3 fl. oz. (1 dl.) milk and water

Use 2 8-inch (20-cm.) sandwich tins.

Cream the butter and sugar together and beat in the syrup and vanilla. Add the eggs and beat again. Sift the dry ingredients, except the soda, and stir into the creamed mixture. Dissolve the soda in the milk and water and stir in to give a soft consistency. Spread evenly in the 2 well-greased sandwich tins and bake in a moderate oven, 350° F., gas mark 4, for 25–30 minutes.

Leave the cake in the tins to cool for a few minutes before turning out. Fill with chocolate butter cream filling and ice with any white or chocolate icing.