Bee’s Chocolate Cake

1¼ cup sugar
1¾ cup SR flour
½ cup cocoa
Pinch salt
¾ teaspoon carb soda
Add ½ cup melted margarine
1 cup milk
1 teaspoon vanilla essence

Beat well for 2 minutes and add 2 beaten eggs. Beat 2 minutes. Bake at 180oC for 30-35 minutes.

Thelma’s Chocolate Cake

4 oz butter
1 cup castor sugar
1 egg
¾ cup milk
½ level teaspoon carb soda
2 level tablespoon cocoa or drinking chocolate
1½ cup SR flour
pinch salt
½ cup chopped walnuts
½ cup chopped raisins

Cream together butter and sugar and add beaten egg. Add fruit and nuts. Heat milk until luke warm and blend in cocoa
and carb soda until dissolved. Fold in sifted flour and salt alternately with milk mixture. Mixture must be fairly stiff or it
will sink in middle.
Bake for 25 – 30 minutes in two well greased 7” sandwich tins. Allow to stand a few minutes before turning out. When
cold spread mock cream between, and ice top with chocolate icing.
Mock Cream: 4 level tablespoons sugar
2 tablespoons water
1 oz copha (or 2 oz butter)
1 oz butter/marg
½ teaspoon vanilla essence
Heat sugar and water together until dissolved. Allow to cool. Cream softened copha and butter together, add cooled
syrup and vanilla gradually, beating until smooth and creamy. Watch it or it will turn back to butter quickly.