- 4 oz. (125g.) butter
- 8 oz. (250g.) brown sugar
- 2 eggs (beaten)
- 4 oz. (125g.) self-raising flour + 1/4 tsp. salt + 1 1/2 oz. (45g.) cocoa - (sifted together)
- 1Tbs. milk
- 1 1/2 (45g.) butter
- 1 oz. (30g.) cocoa (sifted)
- 3 Tbs. evaporated milk
- 4 oz. (125g.) icing sugar (sifted)
- Beat butter and brown sugar till creamy and light. Add eggs a little at a time, beating well after each addition.
- Fold in sifted ingredients and mix in milk.
- Pour mixture into a prepared greased 11 x 7 in. (28 x 18cm.) tin.
- Bake in a moderate oven for about 40 mins.
- Remove from oven and allow to cool in tin.
- To make icing. Cream butter. Add cocoa and cook over low heat for 1 min. Remove from heat and add milk to mixture. Add sugar and mix thoroughly.
- Spread icing over cake in tin and leave to set.
- Cut into squares and arrange on serving plate.
