This recipe is courtesy of Be-Ro, the UK's equivalent to Edmonds. Rachael brought her classic Be-Ro recipe book over from England and she always bakes us treats for coffee group.

200g S.R flour
225g caster sugar
1/2 tsp salt
25g cocoa powder sieved
100g marg
2 eggs, size 3
5 tbsp evaporated milk
5 tbsp water
a few drops of vanilla essence

1. Heat oven to 180/350/gas mark 4 & grease 2x20.5cm tins (not loose bottomed as mixture will run out)
2. Mix flour, sugar, salt & cocoa
3. Rub in marg.  Beat eggs with milk.
4. Stir egg mixture, essence & liquids into dry ingredients and beat well.
5. place mixture in prepared tins & bake for about 30-35 mins.
6. When cold sandwich & top with milk choc icing

Milk choc icing:
60g marg
1 tbsp cocoa
250g sieved icing sugar
3 tbsp hot milk
1 tsp vanilla essence
( I also added in a couple of squares of Whittakers dark choc!)

1. Melt marg, blending in cocoa, then stir in icing sugar, milk & essence.
2. Beat until smooth & thick.