Step 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters. On a slow speed gradually add the water and coffee essence, scrape down. Increase the speed to medium and whisk for a further 4 minutes.
Step 2Pour into a greased lines tin 25cm x 35cm (10" x 14") and bake for 25-35 minutes until golden brown. Leave to cool.
Step 3Beat the margarine, icing sugar and vanilla essence together. Spread over the cool sponge and dust with cocoa powder.
- 900 g Country Range Sponge & Pudding Mix
- 450 ml cold water
- 50 ml coffee essence
- 425 g icing sugar
- 150 g Country Range Cooking & Baking
- few drops of vanilla essence
- Country Range Cocoa Powder (for dusting)
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