Grease a 9" rectangle cake tin and set aside.
In a mixing bowl, combine granulated sugar with Grace Hello Margarine; cream until light and fluffy.
Gradually beat in the eggs into the creamed mixture and add vanilla.
Sift together all dry ingredients in a large bowl.
Add sifted dry ingredients alternately with milk to the creamed mixture.
Scrape batter in the greased tin and bake at 180°C (350°F) for 45 minutes.
Remove from tin and cool on a cooling rack before slicing into squares.
3-4 eggs may be used.
For a marbled effect, do not add the Roma Cocoa to dry ingredients as outlined above; instead make the batter plain and then separate in two different bowls. Lastly, add the Roma Cocoa Powder to one of the plain batters to make it into a chocolate batter. Scrape plain batter into a greased tin, and then scrape in the chocolate batter. Use a skewer or knife to swirl chocolate batter into the plain batter to create the "marbled effect".
Yield: Approximately 30 squares