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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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A German chocolate cookie cake served with a cup of coffee. Great for dessert. Hey, it's chocolate. It's great anytime. The secret ingredient is the Palmin which is coconut fat. You can get it at a European Deli or buy it online. Google Palmin Coconut Fat in your search engine or try in Texas or in Seattle. You can substitute 3 sticks of butter, so I'm told. I haven't tried that yet. I make mine for the Christmas holidays. You don't have to worry about leftovers. This stuff magically disappears. Remember to leave some on a plate for Santa. Ingredients:
8 ounces confectioners' sugar (1/2 package) |
250 g coconut fat (1 package palmin) |
1/4 cup coarsely chopped walnuts (optional) |
1/4 cup grand marnier (optional) or 1/4 cup rum (optional) |
1 teaspoon vanilla |
1/3 cup hershey's cocoa powder |
7 ounces leibniz butter biscuits |
Directions:
1. Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with Rum. Line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
2. In a medium bowl, combine powdered sugar and cocoa powder with the walnuts, and vanilla. Set aside.
3. Melt the package of Palmin in the microwave for 1 minute until liquid.
4. Blend with above mixture.
5. Using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan. Place a layer of the drunken cookies in the choco mixture. Cover with a layer of chocolate and repeat with the cookies. Repeat the alternating layers leaving enough chocolate mixture to cover the top.
6. Fold aluminum foil over the top and refrigerate until firm, at least 2 hours. Slice into 1/2 inch slices and serve.
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