Chocolate Cream (or Kneamish) Square

120g butter
120g sugar
1 egg
180g flour
1 tbsp cocoa
1 tsp baking powder
Raspberry jam

Cream butter and sugar; beat in egg
Stir in dry ingredients.
Press into lined 18 x 23cm tin and bake at 175c for 25 minutes
When cold top with a layer of raspberry jam and then the following topping and then once that has set, ice with chocolate icing

120g butter
60g sugar
1/2 tsp vanilla
1/8 tsp cream of tartar
1 tsp gelatine dissolved in 3 tbsp cold water

Cream butter and sugar
Beat in remaining in ingredients until thick, pale and creamy