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Chocolate Pelargonium Slice

peppermint pelargonium leaves (peppermint geranium)
185g margarine or butter
2 cups brown sugar
3 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup cream
1-2 teaspoons peppermint essence
icing sugar, for dusting

Preheat the oven to 200 C. Line a square or rectangular cake tin
with peppermint pelargonium leaves. Beat the butter (or margarine)
and the brown sugar. Add the eggs one at a time, mixing well after
each addition. Add the flour, cocoa, cream and peppermint essence.

Carefully pour the batter into the cake tin, and bake for about 45
minutes. Turn the cooked slice onto a wire rack to cool. To decorate,
place some small pelargonium leaves on the slice, sift icing sugar
over the top, then remove the leaves and serve.

Notes: If making the slice without peppermint pelargonium leaves,
use 2 teaspoons of peppermint essence.

Use clean leaves and don't use any that have been sprayed with
chemicals.

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