CHOCOLATE ICED TRAYBAKE
| INGREDIENTS Traybake 175g plain chocolate 115g Stork original tub 115g caster sugar 2 eggs, medium. beaten 115g self raising flour, sieved ½ teaspoon baking powder 25g ground rice 1 teaspoon vanilla essence, optional Icing 55g Stork original tub 225g icing sugar 2 tablespoons cocoa powder, blended with 2 tablespoons water and 1 tablespoon milk Decoration Chocolate decorations, optional | HOW TO MAKE
1.Melt chocolate in a bowl over a pan of hot water.
2.Place all cake ingredients in a mixing bowl and beat until well blended and stir in cooled chocolate.
3.Spoon mixture into greased and lined 18 x 28cm (7 x 11 inch) tin. Bake in preheated oven 180°C, 160°C fan, Gas mark 4 for 25-30 minutes.
4.Cool slightly before turning onto wire tray.
5.For the icing, place all ingredients in a bowl over a pan of hot water and stir until smooth and glossy. Remove from heat and leave until cold. Beat until thick enough to spread over traybake.
6.Cut into squares and decorate if liked.
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