Method

1. Preheat oven to 175°C. Line a 3cm x 16cm x 26cm baking tin with non-stick baking paper.
2. Place the sugar and eggs in a large bowl and beat using electric hand-held beaters for 8-10 minutes until pale and ribbony.
3. Gently fold half the flour through the mixture, then half the melted margarine and milk. Repeat with the remaining flour, margarine and milk, folding gently until fully combined.
4. Spoon the mixture into the tin. Bake for 25-30 minutes or until golden and cooked through. Remove cake from tin, cool and set aside overnight.
5. The next day, cut the cake into fingers and brush crumbs off pieces.
6. Mix together the cocoa, icing sugar and milk. Using two forks, gently coat each finger one at a time in the chocolate icing.
7. Drain excess icing then roll in crushed nuts. Place on a wire rack until firm and serve.