Uncooked Chocolate Cake (not as bad as it sounds)
2 oz margarine
2 oz sugar
2 tablespoons golden syrup
2 oz cocoa powder
6 oz crisp breadcrumbs
(To make the breadcrumbs, bake some stale pieces of
bread in the oven until crispy. Let the bread cool, and then
place it between two pieces of greaseproof paper, or a plastic bag, and
crush with a rolling pin.)
Put the margarine, sugar and golden syrup into a saucepan.
Heat gently until the margarine has melted, then remove
from heat. Stir in the cocoa powder, a few drops of vanilla
essence and the crisp breadcrumbs and mix well. Grease
a seven inch cake tin with margarine paper, then pour in
the mixture. Allow to stand for 4—5 hours, then turn out
carefully, nowadays is best done by leaving in a refrigerator for several hours.
For the icing, mix together 2 teaspoons of melted
margarine, 1 tablespoon cocoa powder, 1 tablespoon
golden syrup and a few drops of vanilla essence or leave out the cocoa and use “hundreds and thousands”.