Gluten-Free Chocolate Hazelnut Cake

• 4 oz vegetable oil spread
• 1/2 cup firmly packed brown sugar
• 2 None eggs
• 1/4 cup milk
• 1 cup ground hazelnuts
• 3/4 cup gluten-free self-rising flour
• 2 tbsp unsweetened cocoa powder
• None None FOR THE FUDGE FROSTING
• 1/4 cup granulated sugar
• 2 oz vegetable oil spread
• 3/4 cup powdered sugar
• 2 tbsp unsweetened cocoa powder

1. Preheat the oven to 350u0b0F. Grease a 9-inch square cake pan; line bottom and sides with parchment paper, extending paper 2 inches above 2 opposite sides.
2. Beat the spread and brown sugar in a medium bowl with an electric mixer until changed to a paler color. Beat in the eggs, one at a time. Stir in the milk. Stir in combined hazelnuts, sifted flour and cocoa powder, in two batches. Spoon into prepared pan.
3. Bake for about 20 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4. Meanwhile, for the fudge frosting, combine the granulated sugar, spread and 2 tbsp water in a small saucepan. Stir on low heat until the sugar dissolves. Transfer to a medium bowl. Gradually stir in the sifted powdered sugar and cocoa powder until smooth. Cover and refrigerate for 20 mins. Beat the frosting with an electric mixer until spreadable.
5. Spread the cooled cake with frosting. Refrigerate until ready to serve.

vegetable oil, brown sugar, eggs, milk, ground hazelnuts, flour, cocoa, frosting, granulated sugar, vegetable oil, powdered sugar, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/37471 (may not work)