Cream together the sugar and softened margarine or butter. Mix in the eggs. Sift the flour with the spices, baking soda and cocoa. Add to the margarine mix, one tablespoonful at a time. Alternate with splashes of milk, and mix well in between (batter should be medium thick). Pour into cake tins and bake at 190°C until cake is firm. Cool.
My mother makes these cakes about as thick as her thumb, and uses three layers of cake and two layers of vanilla butter icing. Tastes great with whipped cream.