Moist Chocolate Cake

• 8oz butter
• 6oz light soft brown sugar
• 6

Cream together the butter, sugar and treacle. Gradually beat in the eggs, adding a tablespoon of sieved flour with the last amount of egg. Sieve together flour and cocoa and fold into the creamed mixture. Turn into two greased and bottom-lined 8-9 inch sponge sandwich tins and bake at 350°F, 180°C,