| This recipe is liked by 0 person(s). |
New Zealand Fudge Cake -Lindsay
Nb persons: 0
Yield: 8 doz
Preparation time:
Total time:
Source: :
| Serves: Rating: Prep Time: Ingredients: | |
| 400 grams | arrowroot biscuits-6 1/3 cups |
| 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 Hot Fudge Icing
see other recipe
Instructions:
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. Stir till mixed. Quickly mix in egg mix and stir constantly. 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. Immediately dump into tray(s) and press down. Smooth with spoon. Cool. Ice
This recipe exported by PDACookbook Plus - www.wakefieldsoft.com
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