3/4 cup cornflour
3/4 cup rice flour
1 1/4 tsp baking powder
2 flat dessertspoons cocoa powder
1/2 cup Chelsea White Sugar
175g butter
1 drop of vanilla essence
1 dessertspoon Chelsea Golden Syrup

Chocolate icing:
1/2 cup Chelsea Rich Chocolate Icing Sugar
1 tsp butter
1 teaspoon hot water

Grease 20 x 30 cm shallow tin.
In a bowl mix together flours, baking powder and cocoa,
then stir in sugar.
Put butter, vanilla and golden syrup in a saucepan & stir over a low heat until butter melts. Mix in with the dry ingredients then press evenly into the greased tin. Bake for 20 minutes at 180°C.
When cold spread with the Rich Chocolate Icing - mix ingredients together until a smooth and spreadable consistency.