Ingredients
- 125 g butter
- ⅓ cup caster sugar
- 2 eggs
- 100 g chocolate-coated honeycomb, crumbled
- ⅔ cup plain flour, sifted
- ⅓ cup self-raising flour, sifted
- 1 tablespoon cocoa, sifted
- ¼ cup milk
Icing
- 50 g chocolate, chopped
- 100 g cream cheese
- 2 teaspoons honey
Method
1. Preheat oven to 180°C. Brush a deep 19 cm square cake tin with melted butter or oil, line base and sides with paper; grease paper.
2. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating well after each addition.
3. Transfer mixture to large mixing bowl; add honeycomb. Using a metal spoon, fold in sifted ingredients alternately with milk. Stir until just combined and the mixture is almost smooth.
4. Spoon mixture into prepared tin; smooth surface. Bake 25 minutes or until skewer comes out clean when inserted in centre of the slice.
5. Stand slice in tin 10 minutes before turning onto wire rack to cool.
6. To make Icing: Place chocolate in glass bowl. Stir over barely simmering water until melted; remove from heat.
7. Beat cream cheese and honey with electric beaters in small mixer bowl until creamy. Add chocolate, beat until combined and smooth. Spread evenly over slice using a palette knife. Serve cut into squares.
