250g unsalted butter
2¼ Tbsp Chelsea Golden Syrup
2¼ Cup Chelsea Caster Sugar
4½ Cup white flour
4½ Tbsp cocoa powder
4½ tsp baking powder
4½ tsp baking soda
750ml milk
2¼ tsp vanilla essence

Preheat oven to 180⁰C
Melt butter, sugar and golden syrup - allow to cool - add to the rest of the ingredients and beat well.
Pour mixture into a fully lined square tin (26cm X 22cms) and bake at 180⁰c for 1 - 1½ hours - until a tooth pick comes out clean.
When cool ice with chocolate icing and sprinkle with chopped walnuts.