- First layer: 1/2 cup of butter (or margarine)
- 1/4 cup of white sugar
- 3 Tbsp cocoa
- 1 egg
- 1 tsp vanilla
- 2 cups of graham wafer crumbs
- 1 cup of coconut
- 1/2 cup of chopped nuts (pecans or walnuts)
- Second layer: 1/4 of butter (or margarine)
- 2 Tbsp of custard powder
- 2 cups of icing sugar (sifting is optional)
- 2 Tbsp of boiling hot water (maybe 3)
- Third layer: 3-4 squares of semi sweet chocolate
- 1 or maybe 2 tsp of butter
- Cook butter, sugar and cocoa in a double boiler until the sugar dissolves, roughly. When that’s hot, add a beaten egg and keep stirring and this will make it frothy. Add the vanilla. Then remove it from the heat. Add the graham wafer crumbs, and the coconut, and the nuts. Mix vigorously.
- Add everything to a 7 x 11 pan. You can really use any size pan, it just depends on how thick you want the three layers. Put it in the fridge to set.
- Second Layer: Add some of the icing sugar. Maybe half. Add everything else and then add the water. Add more icing sugar until you get the stiffness that you want. Spread it out over the first layer and put it back in the fridge.
- Third Layer: Melt the chocolate in the double boiler and then add the butter. Spread it out quickly. As soon as its set, cut it into squares. If the chocolate is too hard, try heating your knife to cut the squares.
This recipe is from Donna Arnott’s recipe book that she received as a wedding gift from Donna’s Grandma Torkelson: British Columbia Women’s Insitute, Centennial Cookbook (1958, fourth edition 1971)