Pre-heat the oven to 180°C, 350°F. Grease and line with paper a 250mm, 10” diameter spring form baking tin.

Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating after each one. Add the vanilla. Sift the flour, baking soda and salt together. Add to the mixture, alternately with the buttermilk. Make a heavy smooth paste of cocoa and water. Add it and blend into the mixture.

Bake for at least 60 minutes.

Top with chocolate icing.

It sticks like the proverbial sh.t to a blanket! I suggest a piece of greased paper or silicon release paper on the bottom and sides of the tin.

Lethbridge Magazine, Winter 1990.