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Chocolate Fudge Cake

This recipe comes from a website which is no longer in existence. It makes a lovely rich and moist cake. We added the icing on the top.

cake
4oz (125g) soya margarine
½ pint (300ml) soya milk
2 tbsp of golden syrup
1 tsp bicarbonate of soda
8oz (250g) plain flour
2oz (50g) cocoa
8oz (250g) sugar

icing
2 oz (55g) vegan margarine
4 oz (115g) icing sugar, sieved
1/2 tsp vanilla essence - optional
some small lumps of chocolate

1. Melt margarine, syrup and soya milk, except 4 tablespoons, in a saucepan. Dissolve the bicarbonate of soda in remaining soya milk. Sieve all the dry ingredients into a mixing bowl. Add the wet ingredients and mix thoroughly.

2. Grease an 8" (20cm) baking tin Pour the mixture into the tin and bake in oven 180C/350F/Gas 4 for ½ hour. Reduce to 160C/300F/Gas 3 for 3/4-1 hour.

3. Make the icing by mashing the icing sugar into the margarine and vanilla essence. Once the cake is cool, cover the top of the cake with icing, and put chocolate chips around the edge.