Now, these cakes are some of my old-time favourites. I first came to love these cakes when I moved up to high school at the break time tuck shop. They were batch baked in large trays but they still taste just as great when made in smaller batches at home. This recipe can be doubled tripled or halved to suit.
What you will need:
125g Caster Sugar
175g Plain Flour
5g Baking Powder
13g Cocoa Powder
For the icing:
150g Icing sugar
13g Cocoa powder
Firstly, Preheat an oven at 180 C. Also grease and line a suitable baking tray. I use a 20cm by 30cm tray for this.
In a small pan, melt the marge. Meanwhile, put the remaining ingredients in a mixing bowl.
Once the margarine has melted, pour into the mixing bowl and using an electric mixer or a wooden spoon, beat until combined.
Spread the mixture into the greased tins and using the back of a spoon, press into the into the tray and smooth over so it’s an even thickness all over.
Bake in the oven for 20-25 minutes. It will have risen slightly.
Once baked, remove from the oven and set on the side for 10 minutes. Once partially cooled, take out the tray and slice into the desired slices. It’s best to pre-slice it like this as once it’s completely cooled, the cake can become brittle. Then place back into the tray and allow to cool completely.
When completely cooled, pour the ingredients for the icing into a small bowl and mix with enough boiling water to be malleable. you don’t want the icing to be too runny as this will not fully set on the tray bake.
Spread the icing evenly over the entire bake. Allow icing to set completely.
Remove from the tray and slice again in the same manner as before.