Name: Iced chocolate squares
Yield: 24 servings
Cuisine: Bake
Ingredients: 190.00 g flour bran-enriched self-raising; 50.00 g cocoa powder; 3.00 ml Bicarbonate of soda; 2.00 ml salt; 250.00 ml milk skimmed; 10.00 ml sweetener; 100.00 ml oil; 2.00 eggs large, beaten; 250.00 ml milk skimmed; 25.00 ml cornflour; 25.00 g cocoa powder; 5.00 ml vanilla essence; 7.00 ml liquid artificial sweetener; 45.00 ml water

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Ingredients (14)

CAKE

190.00 g	flour — bran-enriched self-raising
50.00 g	cocoa powder
3.00 ml	Bicarbonate of soda
2.00 ml	salt
250.00 ml	milk — skimmed
10.00 ml	sweetener
100.00 ml	oil
2.00	eggs — large, beaten

CHOCOLATE ICING

250.00 ml	milk — skimmed
25.00 ml	cornflour
25.00 g	cocoa powder
5.00 ml	vanilla — essence
7.00 ml	liquid artificial sweetener
45.00 ml	water

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 23 x 33 cm baking tray with non-stick spray.
Sift together the dry ingredients for the cake, returning the husks of the flour to the mixture.
Add the milk and sweetener and beat together lightly.
Beat the cooking oil and eggs together and add to the flour mixture. Mix well.
Turn the mixture into the prepared baking tray, spreading evenly.
Bake for 20 minutes or until done. Remove from the oven and cool.
Mix all the ingredients for the icing in a saucepan and heat slowly. Bring to the boil and simmer until the mixture thickens. Cool slightly.
Beat well and spread evenly over the cake.
Cut the cake into squares.
Do not keep for longer than a day.