Serves 12
You will need a 22.5cm x 30cm lamington tin for this recipe
INGREDIENTS
500ml water
660g caster sugar
250g butter
35g cocoa
1 tsp bicarb of soda
450g self-raising flour
4 eggs, beaten
ICING
90g butter
80ml water
110g caster sugar
240ml icing mixture, sifted
35g cocoa, sifted
Coles Rainbow Confetti, to decorate
METHOD
Combine the water, sugar, butter, cocoa and bicarb in a large, deep saucepan. Stir over heat, without boiling, until the sugar dissolves then bring to the boil and allow to simmer 5 mins. Pour into a large bowl and allow to cool to room temperature.
Preheat oven to 180°C (160°C fan). Grease and line a 22.5cm x 30cm lamington tin.
Add the flour and eggs and beat with an electric mixer until smooth and pale in colour. Pour the batter into the prepared tin and bake for 50 mins. Allow the cake to cool completely in the tin.
To make the icing, combine the butter, water and sugar in saucepan. Heat until the sugar dissolves, then add the icing mixture and cocoa and refrigerate until thick. Beat with a wooden spoon (if your icing is too hard, stir in a tiny bit of boiling water until it becomes the right consistency).
Spread the icing over the cooled cake and sprinkle generously with Coles Rainbow Confetti, serve.