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