3 ozs. Butter
1 cup sugar
½ teaspoon Vanilla essence
3 level tablespoons cocoa
½ cup milk
1 cup self raising flour
2 eggs
3 dessertspoons rum

Melt butter and combine in a large basin with all other ingredients.
Beat at high speed for 3 minutes.  Pour into a greased, paper lined
swiss roll tin and bake in a moderate oven (190 degrees) for approx.
20 – 25 minutes.

When cold ice with chocolate rum icing and fill with cream if desired.

Chocolate Rum Icing

2 ozs margarine
2 cups icing sugar
1 tablespoon cocoa
1 dessertspoon rum
Few drops vanilla essence

Melt butter and combine with other ingredients.