The Easter Cake!

Ingredients for the sponge:

225g Soft Margarine
225g Fairtrade Caster Sugar
4 eggs
225g Self raising flour
50g Fairtrade Cocoa Powder
Ingredients for decorating:
80g soft margarine
1oz Fairtrade Cocoa Powder
200g Melted Fairtrade chocolate
180g Icing sugar

Grease the bottom of 2 x 20cm loose bottom tins and preheat

the oven to 170 degrees .
Add sugar and margarine to a bowl and mix with an electric
mixer until soft and creamy. Add the eggs and whisk again.
Sieve the flour and cocoa powder together into the mixture, mix
well. The mixture should be soft and creamy, if it seems a bit
stiff, add a small amount of water to loosen it up.
Separate evenly into the tins and place into oven for
approximately 20 minutes or until it is set around the edges and

the middle springs back up when pressed. Turn out of the tins
onto a wire rack and cool.
Only decorate when completely cooled.
In a bowl, place the soft margarine, sieve the icing sugar along
with the cocoa powder. Mix well until creamy. Melt the
chocolate and add to the mixture immediately. Use half of the
mixture to sandwich the sponges together and the other half to
decorate the top. Add other decorations of your choice, e.g.
mini chocolate eggs and marshmallows, etc.