These delicious squishy slices will be demolished by the kids in no time.

Ingredients: (Makes 10)

• 140 g/5 oz margarine or unsalted butter
• 400 g/14 oz dark brown sugar
• 4 eggs, beaten
• 455 g/1 lb self-raising flour
• 85 g/3 oz cocoa powder
• 285 g/10 fl oz milk
• 2 teaspoons vanilla extract
• 1 egg white
• 175 g/6 oz caster sugar
• Pinch cream of tartar
• Pinch of salt
• 2 tablespoons water

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch square tin and line the base with parchment paper. Beat the margarine and brown sugar in a medium bowl until pale and creamy. In a separate bowl beat the eggs.

Gradually add the eggs to the creamed mixture a little at a time, beating well between each addition. Sift in the flour and cocoa, and fold the mixture until smooth. Slowly stir in the milk and vanilla.

Spoon the mixture into the tin and level the surface. Bake for 1 hour until the cake is well risen and a skewer inserted into the center comes out clean. Set the tin on a wire rack and cool for 10 minute.

Invert the cake onto the wire rack, remove the lining paper and leave to cool. Combine the remaining ingredients in a bowl, beat using an electric whisk for 7 to 8 minutes, or until the mixture forms smooth peaks.

Slice the cake in half down the center and sandwich together using ½ of the frosting. Drizzle the remaining frosting over the top with a fork. Cut into 10 slices and serve.

Store in an airtight container for up to 2 days.