| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
24 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/4 |
c |
Cornflour (cornstarch) |
| 1/2 |
c |
Castor (granulated) sugar |
| 1 |
ts |
Butter |
| 3/4 |
c |
S.r. flour |
| 3 |
tb |
Hot water |
| 500 |
g |
Icing (powdered) sugar |
| 1/2 |
c |
Milk |
| 1/3 |
c |
Cocoa |
| 375 |
g |
Coconut |
| 2 |
ts |
Butter |
INSTRUCTIONS
CHOCOLATE ICING
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Date: Mon, 29 Nov 93 21:09:38 PST
Beat eggs until light, gradually add sugar, continue beating until mixture
is thick and sugar completely dissolved, approx. 10 mins. Sift dry
ingredients several times, melt butter in hot water. Sift the dry
ingredients over egg mixture, fold in, then gently fold in hot water and
butter. Pour into well greased 28cm x 18cm lamington tin. Bake in Mod. oven
about 30 mins. Cook cake the day before cutting and icing. Cut cake into
24 even pieces. Hold each piece of cake on a fork. Dip each piece in icing,
then toss in coconut. Allow to stand on wire rack until icing sets.
CHOCOLATE ICING: Sift icing sugar and cocoa into top of double saucepan.
Add softened butter and milk, stir to mix thoroughly; stir constantly over
hot water until icing is of good coating consistency. Keep icing hot over
hot water while dipping lamingtons. If icing becomes too thick, add a
little extra warm milk or water.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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