Oven temp moderate.
Grease a 20cm round tin.
4 oz (112g) butter
1.25 cups caster sugar
1.75 cups SR flour
2 tbsp cocoa
1/2 tsp soda bicarbonate
Pinch salt
1 cup milk
1/2 tsp vanilla
2 eggs
Sift all dry ingredients into a mixing bowl. Melt butter, stir in milk and vanilla, add to dry ingredients. Beat together with a wooden spoon for about 2 minutes or until smooth. Add eggs and beat another 2 minutes. Pour into greased tin and bake for 1 hour or until cake springs back when lightly touched in centre.
Cool on wire rack. Ice with chocolate icing.