Ingredients
250ml (1 cup) self-raising flour
Pinch of salt
60ml (¼ cup) cocoa powder
125ml (½ cup) brick margarine
125ml (½ cup) Brown Sugar
2 eggs
ICING:
60ml (¼ cup) cocoa powder
45ml (3 Tablespoons) margarine
45ml (3 Tablespoons) milk
250ml (1 cup) Huletts Icing Sugar
Method
1. Sift the flour, salt and cocoa powder together.
2. Cream the margarine and sugar until light and fluffy. Add the eggs one at a time beating well after each addition.
3. Fold the sifted dry ingredients into the creamed mixture. Turn into a greased 22cm square tin.
4. Bake at 180ºC for 30 - 40 minutes or until the centre of the cake springs back when lightly pressed. Allow to cool in the tin.
ICING:
1. Sift the cocoa powder. Melt the margarine and add the cocoa. Cook over low heat for 1 minute.
2. Remove from the heat. Add milk and sifted icing sugar. Mix thoroughly and spread over cake in the tin. Leave to set and cut into squares.
