| This recipe is liked by 0 person(s). |
New Zealand Fudge Cake -Lindsay
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Yield: servings | |
| 700 grams | arrowroot biscuits-6 1/3 cup |
| s | |
| 1 cup(s) | peanuts |
| 1 cup(s) | raisins |
| 1 1/4 cup(s) | butter |
| 5 tbsp | cocoa |
| 1 1/4 cup(s) | sugar |
| 3 | egg |
| 1 tbsp | vanilla |
Use 18inx12 in x 3/4 in. cookie sheet. Can use 13x8 pan +8x8 pan. LIne
with wax paper, leaving a couple of in. of paper on 2 sides. When
done,cut into 8 equal squares, then score each square into 12. Makes 8
doz.
Crush arrowroot to very fine mixed with size about 1 cm. Linds
uses pillow case and rolling pin. Mix crushed arrowroot, peanuts and
raisins. Make a little dip in the middle.
Beat eggs and mix in sugar.
Put aside. Slowly begin melting butter on mid heat. When it covers the
bottom of pot, add cocoa. Stil till mised. Quickly mix in egg mix and
stir consgtantly. Keep stirring over low-mid heat until mix thickens and
gets bubbles throughout (about 10 min.). Take off heat and stir in
vanilla. Pour into dry mix and mix. Immeditely dump into tray(s) and
press down. Smooth with spoon. Cool. Ice
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe