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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 48 |
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A recipe handed down from my mother-in-law. Passive work time is estimate of time necessary to chill. Ingredients:
1/2 cup butter or 1/2 cup margarine |
3 tablespoons cocoa |
1/4 cup granulated sugar |
1 egg |
1 teaspoon vanilla |
2 cups graham cracker crumbs |
1/2 cup chopped nuts |
1 cup coconut |
2 cups icing sugar |
1/4 cup soft butter or 1/4 cup margarine |
2 tablespoons bird's custard powder |
1/4-1/2 cup heavy cream (or amount necessary) |
3 (1 ounce) semi-sweet chocolate baking squares |
1 1/2 teaspoons butter |
Directions:
1. Bottom Layer: In double boiler melt together butter, cocoa, and sugar. Stir in egg and vanilla. Remove from heat and add graham cracker crumbs, nuts, and coconut. Pack in buttered 9 x 12-inch pan.
2. Middle Layer: In a medium-sized bowl, mix together icing sugar, butter, custard powder and enough cream (or milk) to reach spreading consistancy. Spread over first layer. Set aside.
3. Top layer: Melt semi-sweet chocolate squares with butter. Spread in thin layer over top of custard layer.
4. Chill until set. Cut in squares. Store in refrigerator or they get too soft.
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