225g margarine (I use vitalite)
570g caster sugar
340g plain flour
2 tsps bicarbonate of soda
½ tsp baking powder
120g cocoa powder
4 greased and lined 8inch sandwich tins
How to make
Preheat oven to 180C
Cream together the margarine and caster sugar
In a separate bowl, combine cocoa and water, beat until extra smooth
Add eggs one at a time to margarine mixture, beat well inbetween each addition.
Stir in cocoa mix
Fold in flour, bicarbonate of soda and baking powder
Split between the four tins
Bake for 20-25minutes (for cupcakes, bake for 12-15minutes)
This recipe seems to be very versatile and forgiving
The first time it was made, Daddy made it, to the recipe, he seemed very surprised how much it made, I think the give away might have been it saying 4 cake tins required!
It turned out a little dry, but was perfectly lovely to eat, would have been great to shape for children’s birthday cakes, and strangely it got moister over the next couple of days.
When I made it for the first time I made it I felt the cocoa/water mix was very dry, so I doubled the quantity of water, this made a much moister cake, so it works either way.
We have also made a smaller version by halving quantities.
Although the last time I did this I halved most of the ingredients, it was only as I added the flour (halved) bicarbonate of soda and baking powder, that I realised I had forgotten to halve all of them, but once the bicarbonate of soda and baking powder were mixed in with the flour it was too late to worry.
It still tasted fine, so as I say it seems to be a very forgiving cake.
This recipe has been adapted from the Roody’s Really Rudey Cookey Bookey, which is still available, just click on the picture to be taken to the website.