For the cake
100 g butter or margarine
200 ml milk
4 eggs
400 ml Dansukker Granulated Sugar
600 ml flour
3 tsp baking powder
1 tsp Dansukker Vanilla Sugar
4 tbsp cocoa
2 tbsp water
Butter or margarine for the tin
Flour for the tin

Icing
1 packet Dansukker Chocolate flavoured Icing Sugar
2-3 tbsp water
2 tsp oil
200 ml Dansukker Icing Sugar
2-3 tsp water
1 tsp oil

Grease a large cake tin measuring 30 x 40 cm and dust it with flour. Preheat the oven to 175 °C.

Melt the butter/margarine and let it cool.

Beat the eggs and sugar until fluffy. Stir together flour, vanilla sugar and baking powder and stir into the egg mixture.

Add butter/margarine and milk.

Pour 2/3 of the cake mixture into the tin. Mix the cocoa and water into the rest of the cake mixture. Pour the dark mixture onto the light mixture and pull a fork through both mixtures for a marbled effect.

Bake in the lower part of the oven for 35-40 minutes.

Cut out a monkey shape and cover with the icing. Use a liquorice shoelace for the mouth, chocolate sprinkles for the hair and liquorice for the eyes.