1. In a planetary mixer with the beater attachment, add the margarine and the sugar
2. Beat on a high speed for 10 minutes until pale and fluffy
3. Slowly mix in the eggs, one by one to prevent the mixture from splitting
4. Scrape down
5. Add the baking powder and cocoa to the flour
6. Add to the mixture and mix well
7. Pour mixture into tins, about half way up
8. Cook at 170˚C for around 20-25 minutes or until the cake springs back to the touch or a skewer come out clean
9. Cool
10. Add the margarine, cocoa, cold milk and icing sugar to a mixing bowl and starting slowly, increasing the speed gradually, beat well
11. Top the cooled cake generously with the icing

• You can double up on this recipe and freeze down extra cakes for the following weeks.

Wheat, Milk, Eggs