1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 tsp vanilla essence
1 cup milk
1 cup cooked mashed pumpkin
2 1/2 cups plain flour
1 1/2 tsp baking soda
6 tbsp cocoa powder
1 tsp salt
Method
1. Preheat oven to 180c
2. Grease and line with baking paper, a 20cm circular spring form pan
3. Sift together the flour, cocoa, baking soda and salt and set aside
4. In a large bowl, cream together the margarine and sugar until light and fluffy
5. Beat in the eggs one at a time
6. Add the cooled pumpkin and mix well
8. Beat in the flour mixture alternately with the milk, mixing just until incorporated
9. Pour the batter into the prepared tin
10. Bake for 40-45 mins until a skewer inserted in the centre of the cake comes out clean
11. Allow to cool in tin for approx 20 mins
12. Turn onto a rack to cool
4. In a large bowl, cream together the margarine and sugar until light and fluffy
5. Beat in the eggs one at a time
6. Add the cooled pumpkin and mix well
8. Beat in the flour mixture alternately with the milk, mixing just until incorporated
9. Pour the batter into the prepared tin
10. Bake for 40-45 mins until a skewer inserted in the centre of the cake comes out clean
11. Allow to cool in tin for approx 20 mins
12. Turn onto a rack to cool
13. Ice with chocolate icing
