Recipe by Cadbury
Preheat oven to Gas 4, 180 C. Grease and line the bottom of a 1lb loaf tin with baking parchment.
Place all of the cake ingredients (not the cocoa) into a bowl and using an electric hand mixer or food processor whisk for 1-2 minutes until light and fluffy.
Divide the mixture in half and fold the sifted cocoa into one half. Place spoonfuls of each mixture into the tin and use the end of a knife to marble together.
Bake in the oven for 25-30 minutes (test with a skewer, it should come out clean if the cake is cooked). Cool on a wire rack.
Serve the cake in slices or alternatively make ice cream sandwiches by slicing the cake thinly, sandwich two slices together with a scoop of ice cream and a sprinkle of crushed flake (NOTE: Ice cream and Flake not included in nutrition analysis)
100 g Soft spread
100 g caster sugar
2 medium eggs
100 g self raising flour
1 tsp baking powder
25 g Cadbury Bournville Cocoa