I have many memories of my childhood and cooking ,most are of making the yearly Christmas cakes with my Grandma. A pinch of this just a small dash of that dear,between us I think my Aunt and I almost remembered the whole recipie.😊
My Aunty Rob was and is , the most innovative and up to date cook in our family we had meals from around the world at her table, there were always lots of delicious plates and bowls in the middle of the table. This was a cake tin favorite of mine and my cousins, and now my own family.
There are probably thousands of versions but this is the one I wrote down as a young teenager in my now yellowing paged cook book, the only variation is that I use more cocoa and I use Dutch process cocoa.
Aunty Robs chocolate slice
- 1 cup flour
- 1 cup sugar
- 1 cup desiccated coconut
- 1 teaspoon baking powder
- 1/4 cup Dutch process cocoa
- 135 grams melted butter
- 2 cups icing sugar
- 3 tablespoons Dutch process cocoa
- Extra coconut for spirinkling on top
Heat oven to 180C and grease a tin, Swiss roll is fine , I use a 15×25 cm brownie tin.
Mix all the dry ingredients together in a bowl and pour over melted butter. Mix well to incorporate butter until you have a wet sand like consistancy. Put into the oven, and bake for about 25mins. Remove from the oven and ice straight away with chocolate icing,and sprinkle with extra coconut if desired , cool and then cut into squares.