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Our recipe book sections appear in the left margin, but here's two to be getting on with...

Chocolate and Vanilla Marble Cake

Makes approx 21 pieces

8 oz (225g) soft margarine
8 oz (225g) caster sugar
10 oz (275g) self-raising flour
2 teaspoons baking powder
4 eggs
2 tablespoons milk
½ teaspoon vanilla essence
1½ tablespoons cocoa

2 tablespoons hot water
2 oz (50g) plain chocolate chips or bar broken into small pieces

For the icing:

2 oz (50g) plain chocolate
2 oz (50g) milk (or white) chocolate

Preheat oven to Gas 4 (180°C or 350°F)

Grease and base line a 12" x 9" tin with greaseproof paper.

Measure the margarine, sugar, flour, baking powder, eggs, milk and vanilla essence into a large bowl, and beat well for 2 minutes until well blended.

Spoon half the mixture into the tin, dotting the spoonfuls apart.

In a small bowl, blend the cocoa and hot water. Cool slightly, then add it to the remaining cake mixture with the chocolate chips/pieces. Spoon this mixture in between the plain cake mix to fill the gaps.

Bake for 35 - 40 minutes or until the cake has shrunk from the sides of the tin and the cake springs back when pressed in the centre.

Leave to cool in the tin.

Melt the chocolate for the icing in two small glass dishes standing in very gently simmering water, then decorate the cake by trailing one colour chocolate in one direction, and the other colour at right angles.

Leave to set for 30 mins before cutting into squares.

Coffee and Walnut Cake

Makes approx 21 pieces

8 oz (225g) soft margarine
8 oz (225g) light brown sugar
10 oz (275g) self-raising flour
2 teaspoons baking powder
4 eggs
2 tablespoons milk
½ teaspoon coffee essence

For the icing:

3 oz (75g) soft margarine or unsalted butter
8 oz (225g) icing sugar
2 teaspoons milk
2 teaspoons coffee essence
walnut halves or pieces

Preheat oven to Gas 4 (180°C or 350°F)

Grease and base line a 12" x 9" tin with greaseproof paper.

Measure all the cake ingredients into a large bowl, and beat well for 2 minutes until well blended.

Spoon the mixture into the tin.

Bake for 35 - 40 minutes or until the cake has shrunk from the sides of the tin and the cake springs back when pressed in the centre.

Leave to cool in the tin.

For the icing, beat together the margarine/butter with the icing sugar, milk and coffee essence. Spread evenly over the cake using a palette knife, then decorate with the walnut halves/pieces.

Leave to set for 30 mins before cutting into squares.

Recipes both modifications of those in "Mary Berry's Ultimate Cake Book" (BBC Books)