1/2 c. butter
10 tsp. sugar
3 eggs
1 3/4 c. self-rising flour
1/2 c. milk
1/4 c. cocoa powder

Preheat oven to 350 degrees. Cream butter with sugar until mixture is pale and fluffy. Beat in eggs, one at a time. Divide mixture into two. Sift 1 cup of flour into half and fold in with half of milk.

Sift the rest of flour with cocoa, into the other half of mixture and fold in with remaining milk. Add more milk to both mixtures if necessary.

Spread a little of the plain mixture over the bottom and sides of a greased and floured 7 1/2 inch ring mold. Carefully spread a thin layer of the chocolate mixture over the layer. Repeat the careful layering until both mixtures are used up. Bake for 1 hour until well risen and firm to the touch. Cool cake slightly in the mold before unmolding onto a wire rack to cool completely. Serves 10.

BUTTERCREAM FROSTING:

1/2 lb. confectioners sugar
Pinch of salt
1/2 tsp. vanilla extract
1/4 c. softened butter
2 tbsp. milk