Chocolate Crisp Cake Recipe

150 g/5 oz butter or margarine

30 ml/2 tbsp golden (light corn) syrup

175 g/6 oz digestive biscuit (Graham cracker) crumbs
50 g/2 oz/2 cups puffed rice cereal

25 g/1 oz/3 tbsp sultanas (golden raisins)
25 g/1 oz/2 tbsp glace (candied) cherries, chopped
225 g/8 oz/2 cups chocolate chips

30 ml/2 tbsp water
175 g/6 oz/1 cup icing (confectioners') sugar, sifted

Method:

Melt 100 g/4 oz of the butter or margarine with the syrup, then remove from the heat and stir in the biscuit crumbs, cereal, sultanas, cherries and three-quarters of the chocolate chips. Spoon into a greased and lined 450 g/1 lb loaf tin (pan) and smooth the top. Chill until firm. Melt the remaining butter or margarine with the remaining chocolate and the water. Stir in the icing sugar and mix until smooth. Remove the cake from the tin and halve lengthways. Sandwich together with half the chocolate icing (frosting), place on a serving plate, then pour over the remaining icing. Chill before serving.