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Contributed By:


Wendy Barrie
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Ingredients:
100g SR Flour
100g caster sugar
100g softened butter
1tsp baking powder
2 free range eggs
1 heaped dessertsp cocoa powder +1 dessertsp water
For icing:
2 dessertsp cocoa dissolved in 3 dessertsp hot water
100g softened butter
225g icing sugar, sifted

Method:
• Pre-heat oven 180 C. Line a 28 x19cm tin (or similar) with parchment/ greaseproof paper.
• Place all cake ingredients in a bowl & beat well with a wooden spoon until mix is glossy & smooth.
• Bake in tin for 25mins until risen, set, & slightly shrunk at the edges.
• Turn out to cool.
• For icing: combine all ingredients with wooden spoon.
• Halve, fill & top with icing.