Simple Iced Chocolate Cake

Serves 12
Prep 15mins
Cooking 40mins

60g low-fat spread (I used Farmcows Butter)
3/4 cup caster sugar
1 egg
1 1/2 cups self-raising flour
2 tbsp cocoa
1/2 cup low-fat milk
1/4 cup boiling water
1/4 tsp bicarbonate of soda

1 cup icing sugar
1 tbsp cocoa
1-2 tbsp boiling water
1/4 tsp coffee powder

1. Preheat the oven to moderate, 180 deg. Lightly spray a deep 20cm round cake pan with oil/ butter or line base with baking paper.
2. In a bowl, using an electric mixer, beat spread (butter) and sugar until smooth and creamy. add egg, beating well.
3. Sift flour and cocoa together. Fold into creamed mixture alternately with milk, beginning and ending with the flour mixture.
4. Combine water and bicarbonate of soda. Lightly fold into mixture. Pour into prepared pan.
5. Bake for 35-40 minutes or until skewer inserted into the centre comes out clean and dry. Cool in pan for 5 mins. Transfer to wire rack to cool completely.
6. ICING. In a bowl, sift icing sugar and cocoa together. Ina jug, combine water and coffee. Blend into icing mixture until smooth. Spread over cold cake.

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