1 Egg
6 oz Sugar
1 ts Vanilla
2 1/8 oz Cocoa powder
5 1/3 oz Coconut Grease*
1/4 c Rum
35 Buttercookies, square
Slivered Almonds to
Decorate
1. Cream the egg, sugar and vanilla until foamy. 2. Melt the coconut
grease and let it cool off a little.
Add the eggmix and stir well. 3. Take a bread form and line it all
around, up to the top,
with waxpaper. 4. Put in one layer of cookies, cut some for the
ends. 5. Add a 1/2 layer of cocoa creme, than cookies, than creme
until
all is gone, ending with creme. 6. Put into refridgerator over
night and decorate before serving. 7. Serve thin slices ,this is very
rich!!
From Ingrid Rudolph, my sister in law
Translated
Yields
1 cake
