8 oz. butter
8 oz. Caster sugar
4 eggs, (size 3), beaten
7 oz. self-rising flour
2 oz. cocoa
1 1/2 level tsp. baking powder
2 level tsp. mixed spice
5 oz. warm mashed potato
1 tbsp. milk
3 oz. walnuts, roughly chopped
3/4 oz. icing sugar
1/4 oz. cocoa powder
2 1/2 pt ring mold, greased

Set the oven to moderate, Gas Mark 4 or 350 degrees Fahrenheit or 160 degrees centigrade.

Cream the butter with the sugar until soft. Gradually add eggs, beating well after each addition. Sift the flour, cocoa, baking powder and mixed spice together and fold into the cake mixture. Mix the potato into the milk and add to the mixture with the walnuts.

Spoon into the mold. Level the surface. Bake in the center of the pre-heated oven for 1 to 1 1/2 hours, until a skewer inserted into the center of the cake comes out clean. Leave to cool in the tin before carefully turning out.

Mix 1/4 ounce of the icing sugar with the cocoa powder. Cut strips of paper about 3/4 inch thick and position them on top of the cake. Allow 3/4 inch gap between the strips. Sift plain icing sugar and the icing sugar and cocoa mixture, alternately, over the cake. Carefully remove paper to show a striped pattern.

Note: The mashed potato makes this chocolate cake really moist.