250 g Self raising Flour
Pinch of Salt
60 ml Cacao Powder
125 ml Margerine
125 ml Brown Sugar
2 Eggs
60 ml Cacao Powder
45 ml Margarine
45 ml Milk
250 g Icing Sugar

Sift the flour, salt and cocoa powder together. Cream the margarine and sugar until light and fluffy.
Add the eggs one at a time beating well after each addition.
Fold the sifted dry ingredients into the creamed mixture. Turn into greased 22cm square tin. Bake at 180° for 30 – 40 minutes or until the centre