1.CHOCOLATE BISCUIT CAKE
lb. milk coffee biscuits; 6 ozs. Copha;5 tablespoons Cadbury's BournvilleCocoa; 3 tablespoons boiling water; ,•; lb.icing sugar; 1 egg;
Soften biscuits by allowing themto stand out on a tray overnight. Prepare a loaf tin by lining with greaseproof paper. Cut shortening into asaucepan and heat slowly. Allow tomelt, but do not boil. Add boiling waterto the Cocoa. Stir till well mixed. Placeicing sugar in a basin, add egg andvanilla essence. Mix in a little of theicing sugar. Add the Cocoa then theshortening gradually. Beat well. Filltin with alternate layers of chocolate andbiscuits, beginning and ending withchocolate. Stand in a cool place to set.
4 ozs. plain Hour; Pincb salt; 2 ozs. butter;3 eggs;
Bring butter, water and salt toboil. Add sifted flour and beat over alow heat with a wooden spoon until themixture leaves the sides of the saucepanin one thick, smooth lump. Cool slightly. Add gradually the well beaten eggsand stir vigorously until all is one smoothpaste again. Force in strips 3i-4 incheslong on to a wet baking sheet. Bake in arather hot oven—400" or Regulo 6 Gas—450"Electric for 25-30 minutes accordingto size. Do not open the oven door forthe first 15 minutes. This is reallyimportant. Sometimes a better result isgained by reducing heat a little after thefirst 15 minutes. When cold, slit open atthe sides and insert sweetened, whippedcream and coat the tops with chocolateglace icing
(see recipe No.
ozs. shortening; 6 ozs. sugar; 3 eggs;12 ozs. self raising flour; 3 level tablespoons Cadbury's Bournville Cocoa;Pinch salt; 1 cup milk; Vanilla essence.Method:
Cream the shortening, sugar andvanilla essence. Gradually add thewhisked eggs. Lightly, but thoroughly,stir in the sifted flour. Cocoa and saltalternately with the milk. Place in an8" tin which has been greased and linedon the bottom with paper. Bake in amoderate oven—325" or Regulo 4 Gas—375° Electric for approximately IJ hours.Ice with Chocolate Butter Cream