To-day's Recipe CHOCOLATE BISCUIT CAKE
Here are two recipes for making that very toothsome chocolate biscuit cake: — (1) Four ounces butter, 4oz. sugar, 41b.' marie or milk arrowroot biscuits, 2 tablespoons cocoa, 1 egg (well beaten), J cup broken walnuts, vanilla essence. Beat butter and sugar together in a saucepan, add the cocoa and beaten egg. Bring to the boil (stirring frequently, and taking care that it does not burn). Add the nuts and roughly-broken biscuits. Have a fairly long and narrow tin buttered (or a meat-dish may -be used). Press the mixture into it with a spoon. Leave till cold, then ice with chocolate icing, and decorate with chopped nuts. (2) Take half a pint of cream, 20 chocolate biscuits, some coconut or chopped nuts, crystallised cherries and angelica for decorating. Sweeten the cream and beat it till stiff. Make the biscuits into a roll by placing cream between each. Cover the roll with cream, decorate with nuts, cherries and angelica. Make 12 hours before 1+ is needed and leave in a cool place.
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Bibliographic details
Dominion, Volume 29, Issue 301, 16 September 1936, Page 4
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175To-day's Recipe CHOCOLATE BISCUIT CAKE Dominion, Volume 29, Issue 301, 16 September 1936, Page 4
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