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CHOCOLATE CHEW

Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,
1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F)
20 minutes. Ice with chocolate icing while warm and cut into fingers.


2 MINUTE CHOCOLATE CAKE

(1) 4oz self-raising flour (2) 4oz castor sugar
(3) 2 level Tbs cocoa (4) pinch salt
(5) 2oz melted butter (6) 1/2 cup milk
(7) 1 egg (8) a little vanilla essence

Place all ingredients into a basin in the above order. Beat well
for 2 minutes. Pour into a greased 7" cake tin. Bake for 35-40 minutes
in moderate oven.



CHOCOLATE MARSHMALLOW CAKE (origin unknown)

1/4lb butter 3/4 cup sugar
1 Tbs golden syrup 1 egg
1 1/2 cups flour 1 tsp baking powder
1 tsp baking soda 1 Tbs cocoa
1/2 cup milk 1/4 cup boiling water

Cream butter and sugar, add syrup, beaten egg, then add flour sifted
with cocoa and baking powder alternately with soda dissolved in milk,
lastly add boiling water. Pour into recessed tin, which has been well
greased or lined with foil. Bake in moderate oven about 40 minutes.
When cold fill centre with marshmallow, then ice with chocolate icing
and sprinkle with chopped nuts.
MARSHMALLOW: Soak 1 dsp gelatine in 1/2 cup lukewarm water,
add 1/2 cup sugar. Boil 5 minutes. Add vanilla or peppermint essence
and leave to cool, then beat until thick.


CHOCOLATE DREAM BARS

6oz malt biscuits, crushed 2oz coconut
2oz chopped walnuts 3 Tbs cocoa
1/4 cup milk 4oz butter
1oz sugar 1 egg
1 tsp vanilla essence
FILLING
2 Tbs custard powder 2oz butter
5 Tbs boiling water 8oz icing sugar
ICING
3oz Energy chocolate 2 Tbs boiling water
1oz butter 2oz icing sugar

Grease a 10"x8" tin. Mix biscuit crumbs, coconut and walnuts in a
large bowl. Blend cocoa with a little milk, add remaining milk, butter
and sugar, and warm gently, stirring constantly. Beat the egg with a fork,
pour in a little hot chocolate mixture and mix well. Stir this into
remaining chocolate mixture and cook for 1 minute - DO NOT BOIL. Add
vanilla then pour over dry ingredients. Mix well and press into prepared
tin. Leave to harden in a cool place.
To make the filling - Blend custard powder with butter, pour on boiling
water, mix well then leave to cool and thicken. Work in enough icing sugar
to make a thick mixture. Spread over base.
To make the icing - Break up chocolate, blend with water and butter over hot
water. Cool. Add icing sugar to make soft smooth icing. Pour over filling.
Cut into fingers when cold and set.


CHOCOLATE ROUGH

Melt 4oz butter and add to the following mixed together.
1/2 cup sugar 1 tsp baking powder
3/4 cup coconut 1 cup flour
2 tsp cocoa vanilla essence
Press into an oblong tin.
ICING -
1oz melted butter 3/4 cup coconut
1 cup icing sugar 2 tsp cocoa
vanilla essence
Add a little milk to mix. Ice while hot.
Alternative method- Add 1/4 tin condensed milk to icing.

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