Ingredients
| Quantity | Measure | Ingredients |
| 1/2 | Teaspoon | Baking Powder |
| 40 | Grammes | Cocoa Powder |
| 50 | Grammes | Cooking Oil |
| 4 | Nos | Eggs |
| 1/2 | Teaspoon | Essence, Vanilla |
| 160 | Grammes | Flour, Maida - (American Pillsbury) |
| 150 | Grammes | Margarine |
| 1/4 | Teaspoon | Soda bi-carbonate |
| 200 | Grammes | Sugar, Browned |
Method
Switch the oven before preparing the cake. Grease the cake tin with oil and dust with flour. Sieve flour, cocoa and baking powder. Cream butter oil and soda bicarbonate. Add the ground sugar till light and fluffy. Add 2 eggs at a time, whisking well after each addition. Lastly add the flour. Add essence and beat well. Pour into prepared tin. Bake until done when tested with a skewer. Remove from the oven and allow to cool. . When cool wrap the cake in the pan with foil (Important). Sandwich the cake with coco butter cream.
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