Continental Chocolate Slice Recipe
Ingredients
| Butter | 4 Ounce | |
| Sugar | 4 Ounce | |
| 3 dessertspoons cocoa | ||
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| 1/2 lb. crushed wheat-meal biscuits | ||
| Coconut | 3 Ounce | |
| Walnuts | 3 Ounce, chopped | |
| Butter | 2 Ounce | |
| Icing Sugar | 10 Ounce | |
| 2 dessertspoons custard powder | ||
| 4 dessertspoons hot water | ||
| Plain chocolate | 4 Ounce | |
Directions
Combine butter, sugar, and cocoa in saucepan.
Stir over low heat, until well blended.
Stir in beaten egg and vanilla.
Cook, stirring, 1 minute.
Remove from heat, stir in biscuit crumbs, coconut and walnuts, mix well.
Press mixture into greased tin, approximately 11 in. x7 in., refrigerate until set.
Cream butter well.
Sift together icing sugar and custard powder, add to butter alternately with hot water.
Beat until light and fluffy.
Spread over biscuit base, refrigerate.
Melt chopped chocolate over hot water, spread evenly over topping, refrigerate.
Stir over low heat, until well blended.
Stir in beaten egg and vanilla.
Cook, stirring, 1 minute.
Remove from heat, stir in biscuit crumbs, coconut and walnuts, mix well.
Press mixture into greased tin, approximately 11 in. x7 in., refrigerate until set.
Cream butter well.
Sift together icing sugar and custard powder, add to butter alternately with hot water.
Beat until light and fluffy.
Spread over biscuit base, refrigerate.
Melt chopped chocolate over hot water, spread evenly over topping, refrigerate.
Chef
