225g (8oz) English butter
225g (8oz) caster sugar
3 (size 3) eggs
350g (12oz) self raising flour
Pinch salt
225ml (7floz) milk
25g (1oz) cocoa
Method
1 Cream together the butter and sugar
2 Add the eggs one at a time, beating well
3 Fold in the flour and salt, and the milk
4 Divide the mixture into two bowls, add the cocoa to one and mix well
5 Spoon mixtures alternately into a prepared 20cm (8 inch) cake tin to get the "marbled" effect
6 Bake - 160°c (325°F) mark 3 for 1 1/2 hour, until well risen. Cool and turn onto a cake rack.
