Ingredients

225 grams	Butter
250 grams	Billington's Molasses Sugar
110 ml	Corn Oil
4	Eggs
175 grams	Self Raising Flour
50 grams	Cocoa powder

Additional Ingredients

75 grams	Cream cheese full fat
2 tbsp	Lemon Juice
225 grams	Billington's Light Muscovado sugar

Method

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1. Preheat the oven to 180°C/fan 170°C/gas mark 3. Grease two 20cm (8 in) sandwich tins and line with greaseproof paper
2. Cream the butter, Molasses sugar and oil until well blended.
3. Gradually beat in the eggs, adding a little flour as well each time.
4. Sift the remaining flour and cocoa into the mixture and fold in carefully.
5. Divide the mixture evenly between the two tins and bake for 30-35 minutes.
6. To make the cream cheese icing break up the cream cheese with a fork and work in the lemon juice.
7. Gradually beat or whisk in the Muscovado sugar until the mixture is soft and creamy.
8. Once cooked, turn out the cakes on to a wire rack to cool and sandwich the cakes with Cream Cheese Icing.

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