Here is some perfect sixties party food, and its chocolaty too :) There are two elements to the recipe, the cake and the icing.
2 heaped tablespoons cocoa
4 tablespoons hot water
8 oz. self-raising flour
8 oz. luxury margarine
10 oz. caster sugar
2 tablespoons milk
For the icing
3 dessert spoons tangerine juice
grated rind of two to three tangerines
8 oz icing sugar
3 oz luxury margarine
1. Sieve the cocoa and mix smoothly with the water. Let it cool.
2. Sieve the flour then cream the margarine and sugar thoroughly together.
3. Beat the eggs in separately one at a time, adding a little sieved flour with each egg after the first.
4. Fold in the remaining flour and the milk. Divide equally between two sandwich tins, (8 x 1.5 inches) lined with greaseproof paper and brushed inside with melted margarine.
5. Bake for 35 - 40 minutes in a moderate oven on the middle shelf.
6. When cold, cut open and sandwich all the layers together with the tangerine icing attaching the first layer to an 8 inch cake board with a little icing before beginning to fill.
7. Ice all over and mark a pattern in the icing. Decorate how you will, rosettes, oranges and lemons etc.
1. Sieve the icing sugar, beat margarine until creamy.
2. Add icing sugar until light and fluffy.
3. Add the rest of the icing sugar and rest of the ingredients and beat thoroughly until smooth and ready to spread on cake.