Preheat the oven to Gas 4, 180 C, grease and line a 31 x 20 cm shallow tin.
In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sifted flour, baking powder and cocoa and fold in.
Turn into the prepared tin, push into the corners and level out the top.
Bake in oven for 25-30 minutes (test with a skewer, it should come out clean if cake is cooked). Cool and place on a wire rack.
Sift the icing sugar and cocoa into a bowl and add a little water (few tsp) to make a spreadable icing. Spread over the top of the cooled cake and top with smashed pieces of creme egg.
Ingredient for 16
175 g baking spread (Stork)
175 g caster sugar
150 g self raising flour
1 tsp baking powder
100 g icing sugar
5 Cadbury Creme Egg smashed up
75 g Cadbury Bournville Cocoa powder
Creme Egg Tray Bake
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.