Ingredients

• 1½ level cocoa
• 7 castor sugar
• 3 boiling water
• 3 eggs
• 6 margarine
• 6 SR flour
• 4 margarine, for filling
• 5 orange juice, for filling
• 12 icing sugar, for filling
• 2 rounded cocoa, for topping, blended with boiling water
• 3 boiling water, for topping

Method

1. Mix cocoa with boiling water. Cream margarine and sugar.
2. Add cool cocoa mix and beat in eggs.
3. Fold in flour.
4. Divide between 3x7in or 2x8in lined tins.
5. Bake on middle shelf at 360°F / No.4 for 30-40 minutes.
6. When cool, sandwich together with half of the filling.
7. Blend 2 rounded teaspoons of cocoa with 3 teaspoons of boiling water. Cool, then beat into the remaining half of the filling and coat the layered cake. Leave to set.

Notes