Step 1
Mix together the Pure spread and the sugar.
Step 2
Sift in the flour, salt and cocoa.
Step 3
Dissolve the bicarbonate of soda in 1 tbsp soya milk and pour this into the mixture with the remaining milk and vanilla essence. Beat together to make a smooth batter.
Step 4
Pour into the tin and bake for 40 minutes. Cool on a wire rack.
Step 5
To make the icing mix together the icing ingredients until smooth.
Step 6
Once the chocolate cake is cooled, fill the middle of the chocolate cake with tinned cherries and then spread the icing over the top and sides of the cake.
Step 7
Tip: If you’ve used the right tin and you’ve got a good oven, the timings stated in the chocolate cake recipe should be accurate. A cake that is cooked through should feel the same if pressed around the edges or in the middle.
Step 8
Tip: Also, a skewer inserted in the centre should come out dry. If your cake is not properly cooked but looking brown, you can cover it with a bit of dampened greaseproof paper.
