1. Grease and flour three 20cm flan tins (makes 3 layers)

2. Make a paste of cocoa and colouring.

3. Beat butter and sugar until light and fluffy.

4. Slowly beat in eggs a little at a time.

5. Stir in cocoa and food colouring mixture and mix well.

6. Add milk with vinegar, flour and salt alternately.

7. By hand fold in vanilla and bicarbonate of soda.

8. Divide mixture between the three flan tins.

9. Bake in a pre- heated oven 180°C for 25-30 minutes.

10. Set aside to cool, then remove from flan tins.

topping

1. Beat the softened butter until creamy.

2. Gradually beat in the icing sugar a spoonful at a time.

3. Beat in Major Clementine Fruit Base.

To Assemble - Spread a little buttercream over two of the layers and place on top of each other, place the remaining layer on top to form the cake. Spread the remaining buttercream over the top and sides. Place in fridge for 1 hr before serving.