- 12 oz. (375g.) butter
- 12 oz. (375g.) castor sugar
- 9 eggs beaten
- 11 oz. (345g.) flour + 1 1/2 baking powder + 1/2 tsp. salt - (sifted together)
- 6 tsp. cocoa powder (sifted)
- 1 tsp. vanilla essence
- Beat butter and sugar together till light and creamy.
- Add eggs by spoonfuls into creamed butter and sugar, beating well after each addition.
- Fold in flour mixture and mix well.
- Divide mixture into 2 portions. Stir cocoa powder into one portion and vanilla essence into the other.
- Grease and line a round cake tin.
- Put 5 Tbs. vanilla essence in the centre of tin, then put 5 Tbs. cocoa mixture on top.
- Add another layer, but with 4 Tbs. only, of each mixture till ingredients are used up.
- Bake in a preheated oven at 350°F for 1-1 1/4 hrs.
- Allow to cool and slightly and before turning out cake onto wire tray to cool completely.
- Cut into slices and serve.
