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Dreamy Mocha Slice

2 5/8 ounces butter
2 5/8 ounces caster sugar
7/8 ounce Cadbury's cocoa
1 3/4 ounces hazelnuts
1 egg
1/3 cup Cadbury's cream liqueur
1 5/8 teaspoons instant coffee
1 packet (8) trifle sponges

2 5/8 ounces softened butter
6 1/8 ounces icing sugar
vanilla essence
1 3/4 ounces Cadbury's Bournville chocolate

Also, you will require A 1kg(2lb) loaf tin, strip lined and greased
A piping bag and star pipe

Cream butter and sugar together well, then beat in the cocoa,
chopped nuts, egg and a tablespoon of liqueur. Dissolve the coffee
in 6 tablespoons boiling water, add remaining chocolate liqueur
then dip 4 sponges in the liquid and pack into the tin base. Spread
with chocolate mixture. Moisten remaining sponges then press on
top, adding any liquid remaining.

Refrigerate overnight.

Cream the softened butter and icing sugar together; heat really
well until the mixture becomes pale in colour and light in texture,
then flavour with vanilla essence, or even the Cream Liqueur. Turn
dessert out onto a plate then cover with 2/3rds of the icing. Pipe
a border around the top and bottom edges and decorate with a liberal
amount of Bournville chocolate curls.

NOTE : Substitute the nuts with chopped Cadbury's Flake if you
prefer.

Serves 6-8.

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