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*Put in deep 8-9" cake tin lined with liner
*Bake middle shelf at Gas 4 for 45 minutes
*Slice in half when cool and spread with your favourite jam. Put back together and EAT!
nb The chocolate topping is one of my inspirational things - I don't measure, so I can't be precise. For standard vanilla, I usually start with about half a pack of slightly softened butter in the Kitchenaid. To that I add a LOT of icing sugar and keep blending. I usually get it to the dry stage and then add some sweet condensed milk (Nestle), about half a can or thereabouts. Maybe then add a few drops of Vanilla Extract (never essence) and some milk or water to get it to the spreadable consistency I need.
I vary this with cocoa powder added with the icing sugar and even melted chocolate and cream. It's all easy enough to keep adding dry and wet until it's right. Any extra gets frozen for another day.