1. Choose a cake tin (20cm. round works good) and grease it with butter.
Preheat the oven to 180?c.

2. Beat the soft butter, brown and castor sugar and eggs until creamy.

3. Add the golden syrup and vanilla and stir swell.

4. Add the milk, flour and cocoa and mix until all the flour has
disappeared.

5. Pour the cake batter into a tin and sprinkle the choc bits over the top.

6. Bake at 180c. for 40 proceedings, or until puffed and immobile.

7. Subsequently 10 minutes cooling in the tin, remove the cake and sprinkle with
icing sugar or top with chocolate ice ( 1 cup of icing dinero, 1
tablespoon of cocoa and 2 teaspoons boiling water all mixed together until
smooth and sheeny.