Tray bake chocolate cake
|235 ml||cocoa powder|
|3 ml||bicarbonate of soda|
|4||eggs — large|
|425 ml||brown sugar — light|
|180 ml||sunflower oil|
|370 ml||flour — self-raising|
|270 ml||butter — or margerine|
|850 ml||icing sugar — sifted|
|150 ml||cocoa powder — sifted|
Oven temperature: 180°C
Beat the cocoa with 200ml boiling water. Whisk in the bicarbonate of soda and then set aside to cool for 10 minutes.
Beat the eggs, sugar and oil together, then stir in the flour and the cocoa mixture.
Pour into a lined 23 x 30cm tin and bake in a preheated oven for 30 to 35 minutes or until a skewer inserted comes out clean. Cool then remove from the tin and ice.
Beat the butter until creamy. Add the icing sugar, cocoa and a little milk. Beat well until creamy and a spreading consistency. Spread over the cake. Cut into squares.