Marble Cake

Method

Grease a 20cm. round cake tin and line with greased greaseproof paper. Cream the margarine and sugar together until pale and fluffy. Beat in the vanilla essence and the eggs, the equivalent of one at a time, adding a little flour between each addition. Gradually fold in the remaining flour. Place half the cake mixture into another basin and mix in the melted chocolate and the milk. Put alternate spoonfuls of plain and chocolate mixture into the cake tin.

Bake in a moderate oven (180°C or Gas Mark 4) for 40 minutes, or until well risen and the cake springs back when lightly pressed. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack and remove the greaseproof paper.

To freeze: When cold wrap in foil or place in a polythene bag. Seal and freeze.

To serve: Unwrap and thaw at room temperature for 3 hours. Decorate with chocolate buttercream if desired.