Instructions: 2 Tbsp boiling water and 1 tbsp cocoa powder blended together

Line the small roasting tin with foil.

The easiest way is to turn the tin upside down and mould a sheet of foil over it. Remove the foil gently invert the tin and carefully put the shaped foil into the tin. Grease lightly.

Put the eggs sugar margarine and flour into a bowl and beat them to make a light even mixture.

Using up about half the mixture put spoonfuls of mixture into the prepared tin. Add the cocoa paste to the remaining cake mixture and beat gently to blend.

Fill in the spaces in the cake tin with the chocolate mixture.

Even the top and give one swirl to the cake with a knife.

To bake slide the tin onto the lowest set of runners of the roasting ovenfor

aga and the baking ovenfor

aga.

aga slide in the cold sheet on the second set of runners from the top.

Bake for 25 minutes until risen evenly golden and slightly shrunk from the sides of the tin.

Remove from the tin and cool. Dust with icing sugar or ice with chocolate fudge icing.

Chocolate fudge icing:
50g margarine
50g cocoa sieved
450g icing sugar sieved
about 3 tbsp milk

Melt the margarine in a saucepan add cocoa and stir over a gentle heat for 1 minute.

Remove from heat.

Stir in icing sugar and as much milk as needed to make a smooth spreading consistency.

Pour over the cake and spread evenly. Allow to set before cutting the cake into squares.

Variations:
Using the basic cake mix without the cocoa.

Fruit: 175g dried fruit
Cherry: 100g chopped glace cherries

Traybakes are so useful when cooking for a crowd or to give to coffee mornings fetes and so on.

This recipe gives the basic quantities needed for the small roasting tin; double them for the large roasting tin. For a range of flavouring that can be used see the variations at the end of the recipe.

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