Chocolate cake with raspberry jam

3 oz flour

1 oz cocoa

1/4 tsp baking soda

4 oz sugar

4 oz margarine

2 eggs

1 tsp baking powder

1 tsp vanilla

2 tbsp milk

Mix butter and sugar till fluffy. Add eggs one at a time and mix vanilla.

Mix flour, cocoa, baking soda and baking powder then add it to the wet ingredients. Alternate dry ingredients with milk.

Bake in a lined tray at 375F for 30 minutes until a skewer inserted in the centre comes out clean.

Baking time maybe less depending on the type of pan used. If cake browns quickly, cover with foil.

Cool the cake before putting jam and cutting.

Sandwich the cake with homemade raspberry jam. It gives a lovely texture and dresses up this simple moist chocolate cake.

This goes to we should cocoa, bakes and cakes, SHF layer cakes and bake off.

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