Ingredients	7 oz	Self Raising Flour
	8 oz	Caster Sugar
	3/4 tsp	Salt
	2 tbs	Cocoa
	4 oz	Margarine
	2	Eggs
	half small tin	Evaporated Milk
	half small tin	Water
	a few drops	Vanilla Essence

Method

Rub 4 oz of margarine to the Self Raising Flour, Caster Sugar, Salt and Cocoa.  Spin the 2 Eggs, 5 table spoons of Evaporated Milk and 1 teaspoon of Vanilla Essence. Mix all together and ensure a smooth texture.

Grease a 7" cake tine and line with greased proof paper.  Place the mixture into the tin and bake for about 1 hour at Gas mark No 3 in the centre of the oven.

Sandwich with butter cream or fresh cream and top with melted Cadbury's Milk Chocolate taking care to mark the slices before the chocolate sets otherwise the chocolate will crack when the cake is cut.

This recipe first came from a church friend of my mother called Audrey Allatt.  When the family moved to Mansfield I would often call in with the two boys, Paul and Stephen, and there was always a chocolate cake waiting for us.  I usually make a couple of these and freeze one.