INGREDIENTS

INSTRUCTIONS

Preheat oven to 190C,375F,Gas Mark 5. 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.  Break up chocolate for cake. Place on a plate
over a pan of simmering  water until completely melted. Stir chocolate
through cake mixture so  that it is streaked. turn mixture into a
greased 9 inch ring tin and  spread level.  Bake cake in preheated oven
for 30 minutes until spongy to touch.  Turn on to a wire tray and leave
to cool. Beat butter until soft,  then gradually beat in icing sugar
and remaining orange juice.  Melt chocolate for decoration, as before,
and beat into buttercream  to make a smooth mixture. Split cake in
half. Spread both halves with  jam and sandwich back together.  Place
cake on a plate and, using a small palette knife, spread  chocolate
buttercream over surface, leaving it rough in appearance.  Using a
sharp knife, cut flake bars into long pieces and arrange over  cake to
give a nest effect. Fill centre of cake with Mini-eggs.  Decorate with
Easter chicks if liked.  Source: CHAT Magazine  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 206
Total Fat: 23.3g
Cholesterol: 56.8mg
Sodium: 165mg
Potassium: 85.7mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 11.4g
Protein: 2.6g