100g butter, softened
1 1/4 cups Chelsea White Sugar
2 eggs
1 1/2 cups flour
1/2 cup cocoa
1/4 tsp baking powder
1 tsp baking soda
3/4 cup water

Chocolate Frosting
1/2 cup butter softened
2/3 cup cocoa
3 cup Chelsea Icing Sugar
1/3 cup of milk
1 tsp Vanilla essence

Beat the butter and Chelsea White Sugar until light and creamy, add eggs one at a time and beat. Sift the flour, baking powder and baking soda and fold. Sift cocoa, fold. Add water and mix till smooth. Place in well buttered cake dish. Bake at 180°C for 50 - 60 minutes or until knife comes up clean. Leave in tin for 10 mins, then place on cake rack to cool. Leave in a tin.

Chocolate Frosting
Sift cocoa and Chelsea Icing Sugar and mix all ingredients together until a spreadable consistency.  Add a little more milk if needed.