This simple two-tone cake is always a favorite with children who love the marbled effect when the cake is sliced. This version, topped with creamy icing and chocolate chips, makes it even more appealing.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder

For the icing:

• 80 g/3 oz butter, at room temperature
• 150 g/5½ oz icing sugar, sited
• 1 tablespoon unsweetened cocoa powder, sifted
• 1-2 tablespoon milk
• 2 tablespoons dark chocolate chips, to decorate
• 2 tablespoons white chocolate chips, to decorate

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch round cake tin, and line the bottom with greaseproof paper. Beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time. Sift the flour over the top, then fold in.

Divide the mixture between two bowls. Stir the vanilla extract into one; sift the cocoa over the other bowl and fold in. Place alternating spoonfuls of the two batters in the cake tin so you finish with distinct dollops of brown and white batter. Drag a skewer through the dollos three or four times to give a marbled effect.

Bake for about 45 minutes until risen and golden. Transfer to a wire rack and leave to cool completely. For the icing, beat together the butter, sugar, cocoa and 1 tablespoon of the milk until smooth and creamy. If necessary, add a little more milk, then spread the icing over the cake. Sprinkle the chocolate chips on top to decorate.