Chocolate fudge squares

YOU
35 servings Prep: 15 mins, Cooking: 30 mins
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Stock up on these chocolate oat and coconut cakes with their chocolate icing for school holidays or bake a batch when you have a large crowd to cater for.



By YOU October 15 2018
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Ingredients (12)

squares
500 ml flour — cake
30 ml cocoa powder
10 ml Baking powder
500 ml oats
500 ml desiccated coconut
250 ml sugar
350 g butter or hard margarine, melted
ICING
500 ml icing sugar
10 ml cocoa powder
10 ml butter — or margarine, melted
50 ml water — hot
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Method:

Stock up on these chocolate oat and coconut cakes with their chocolate icing for school holidays or bake a batch when you have a large crowd to cater for.

1. SQUARES Preheat the oven to 190 °C. Grease two 19 cm square baking tins with butter or margarine.

2. Sift together the flour, cocoa powder and baking powder. Add the oats, coconut and sugar and mix well.

3. Stir in the butter or margarine and mix well.

4. Spoon the mixture into the prepared tins, pressing it down firmly. Bake for 20 to 30minutes or until done and firm but still soft.

5. Remove from the oven and leave to cool slightly until firm enough to spread the icing on top.

6. ICING Sift the icing sugar and cocoa powder together. Add the butter or margarine and hot water and mix to form a stiff paste.

7. Spread the icing over the cake while still hot. Leave to cool completely and cut into squares.

8. Store the squares in airtight containers. They’ll keep for about a week.



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