Made this today .........very nice
225g baking spread , i used stork
225g light muscovada sugar
225g self raising flour
1 level tsp baking powder
100g softened butter
175g icing sugar
25g light muscovada sugar
2 tbsp milk
lined and greased baking tin 12x9 inch
Heat oven to 180fan/160 degrees Celsius
Put all cake ingredients in a large bowl and mix together until combined and light and fluffy
Pour mixture in your greased lined tin and put in oven for 25 to 30 minutes . It should be golden brown on top and shrunk away from sides of tin. Remove from oven and leave to cool completely in the tin.
For the icing put all ingredients into large bowl and beat with a spoon until light and creamy. Spread evenly over the cooled cake.
Bash the Crunchie bar still in wrapper with a rolling pin until broken up then sprinkle over top of icing . Cut into squares and ENJOY
For the icing i could not get any icing sugar , i tried 4 different shops !!!! Instead i managed to get a ready made vanilla frosting. I added 1 tsp of caramel flavouring to this and mixed well. It gave it a lovely flavour
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