Here’s a recipe from a guest who kindly took the trouble to write it out and send to me on returning home. The recommended ones are always the best and my grandchildren have approved this one!

Thank you to Marilyn Harding

                     The chocolate cake that can’t go wrong!

Oven 180C, gas mark 4, Aga – bottom shelf of top oven with metal shelf to reduce heat.

This cake keeps well, that’s if its not eaten up by the family and for a celebration cake this recipe can be doubled or trebled! 

4oz/ 110g                     softened butter

9oz/ 250g                    caster sugar

2                                  large eggs

8oz/225g                     plain flour

2oz/50g                       cocoa powder

1 tsp                             bicarb. of soda

8fl.oz/ 250ml               milk

1tblsp                           lemon jiuce

Sieve flour, cocoa and bicarb. together.

Beat butter and half of the sugar, beat eggs into mixture one at a time. Stir the remaining sugar. 

Beat in half the milk and fold in half the flour.  Add the rest of milk and flour and beat until smooth.

Pour into cake tin, lined and bake for approx 1 hour, but check after 45mins.

Cool, remove from tin.  When cold smother with chocolate icing, optional!