An easy cake, cut and assembled to look like a treasure chest and filled with sweets, is held together with chocolate spread. Put the jar of chocolate spread in a warm place one hour before before you need to use it.
Preheat the oven to 180 C / Gas 4. Grease the inside of a 23x35cm tin. Cut a piece of greaseproof paper large enough to fit inside the tin. Slit the corners of the paper and fit it in the tin. Lightly grease the paper.
Beat the margarine and sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating each one in well.
Sift the flour and cocoa into the mixture and gently stir them in with a tablespoon. Add a little water to make the mixture soft. Spoon the cake mixture into the tin and smooth the top.
Bake in the preheated oven until the cake is golden, about 25 minutes. Leave it to cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely. Peel off the greaseproof paper.
When the cake is cool, cut it into three equal-sized rectangles. The first piece will form the base of the chest and the second piece will be the lid. Cut a rectangle out of the centre of the third piece to make the sides of chest.
Spread a little chocolate spread around the edge of the base. Carefully put the cut-out border on top to make a chest shape. Cover the outside and the edges of the chest with chocolate spread and stick on the coloured chocolate drops. Cover the outside of the lid with the spread and decorate it with chocolate drops. Put all the cake into a cool place for at least an hour.
Fill the chest with gold covered chocolate coins or sweets. Push the cocktail sticks halfway into the back edge of the chest. Carefully secure the lid onto the sticks, tilting it open at the front.
Nice to have it after dinner or for tea with our tea or coffee.