3 1/2 tbsp. cocoa
4 oz. butter
4 fl. oz. oil
8 fl. oz. water
12 oz. sugar
8 oz. self-rising flour
2 eggs, beaten
1/2 tsp. baking soda
1 tsp. vanilla
4 fl. oz. milk

Thoroughly grease and fully line a 2 or 2 1/2 pound loaf tin. Place cocoa, oil, butter and water in a saucepan and bring to the boil. Remove from the heat and stir in the sugar and the flour. (I always sieve the flour to remove lumps). Beat the eggs, soda, milk and vanilla and add to the rest of the mixture. Turn into the prepared tin and bake at 350 degrees for 1 1/4-1 1/2 hours. Turn out and cool on a wire rack.

ICING:

3 1/2 tbsp. cocoa
4 oz. butter
3 oz. evaporated milk
1 lb. powdered sugar, sifted
1 tsp. vanilla

For the icing - bring all the ingredients to the boil in a small saucepan. Beat until it is smooth. Pour over the cake while it is still warm. The icing thickens as it cools and is easier to work with. Do not over boil the icing.