Preheat oven to 180C,350F,Gas Mark 4. Grease and line base of two 8-inch sandwich tins. Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and half of the juice. Divide cake mixture between prepared tins. Spread to sides and bake in preheated oven for 25-30 minutes until well risen, golden brown and shrinking away from the sides of the tins. Transfer to a wire tray and leave to cool. Remove greaseproof paper and sandwich cakes together with apricot jam, place on a serving plate. Put 2 tablespoons water in a pan with chocolate, vegetable oil and caster sugar. Over a low heat, gently melt ingredients, stirring occasionally until blended. Do not allow mixture to boil. Leave icing to cool and thicken slightly, then pour over cake and, using a palette knife, guide it over the edges so it dribbles down the sides. Leave to set slightly. Source: CHAT Magazine
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|Serving Size: 1 Serving (665g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 165 (7%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 264.4mg||81 %|
|Sodium 403.9mg||14 %|
|Potassium 120.2mg||3 %|
|Total Carbohydrate 573.2g||169 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 572.8g|
|Protein 9.3g||13 %|
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Calories per serving: 2421
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