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Preheat the oven to 180°C and line a 9 inch square baking tray.
Cream together the room temperature margarine/butter and sugar until light and fluffy, either by hand or an electric whisk.
Add the eggs, milk and vanilla and mix until fully incorporated.
Add the sifted flour in two halves, folding or whisking gently until combined.
Pour the batter into the baking dish (a brownie tin works well) and bake for 40-45 minutes, or until a knife inserted into the centre comes out clean.
Mix the icing sugar with 2 teaspoon of milk to begin with. Let the mixture sit for 30 seconds, then stir. Add a little more milk at a time until you reach your desired icing consistency. Add food colouring if using and mix well.
Once the cake is baked, transfer it to a cooling rack and allow it to cool completely. Pour over the icing, add sprinkles and let it set before slicing. Serve with hot custard.