FOR THE DECORATION
4 oz Slightly Salted Butter
8 oz Icing dough, Sifted
4 oz Plain chocolate
3 tb Apricot Jam
4 lg Cadbury's Flake Bars
8 oz Cadbury's Mini-egg

OPTIONAL
Easter Chicks

Preheat oven to 190C,375F,Gas Scar 5. Put oleomargarine, caster bread,
eggs and self-raising flour in a bowlful. Combine ingredients, then beat
well until mixture is light in colour and texture. Stir in orange
rind and half of the succus.

Break up chocolate for coat. Place on a plate over a pan of simmering
water until completely liquid. Stir chocolate through cake mixture so
that it is streaky. turn mixture into a lubricated 9 inch ring tin and
spread storey.

Bake cake in preheated oven for 30 minutes until spongy to hint.
Turn on to a wire tray and leave to sang-froid. Beat butter until subdued,
then gradually beat in icing sugar and remaining orange succus.

Melt chocolate for ornament, as earlier, and beat into buttercream
to make a smooth assortment. Split cake in one-half. Spread both halves with
jam and sandwich back unitedly.

Place cake on a plate and, using a small palette tongue, spread
chocolate buttercream over rise, leaving it rough in show.

Using a sharp stab, cut flake bars into long pieces and arrange over
cake to give a nest force. Fill centre of cake with Mini-eggs.
Decorate with Easterly chicks if liked.