Ingredients

Group 1
Ingredient
KG
COUNTRY OVEN CHOCOLATE FUDGE SLICE MIX
2.000
MORAH CAKE (melted)
0.400
Water
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Icing Sugar
2.000
Water (hot)
0.200
INSTANT KRAMESS
0.100
Butter
0.200
NZB PEPPERMINT ESSENCE
0.010
Total Weight: 2.510

Method

Place all Group 1 ingredients in mixing bowl and blend together with beater. Spread Group 1 evenly on a clean standard baking tray. Place Group 2 ingredients in mixing bowl and blend together with beater. Spread evenly on prepared base from Group 1. Topping: Place Group 3 in a saucepan over heat. Do not over heat. Pour over prepared base and filling. Spread evenly. Do not refrigerate. Cut the next day to desired shapes.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
COUNTRY OVEN CHOCOLATE FUDGE SLICE MIX
2.000
MORAH CAKE (melted)
0.400
Water
0.200
Total Weight: 2.600
Group 2
Ingredient
KG
Icing Sugar
2.000
Water (hot)
0.200
INSTANT KRAMESS
0.100
Butter
0.200
NZB PEPPERMINT ESSENCE
0.010
Total Weight: 2.510

Method

Place all Group 1 ingredients in mixing bowl and blend together with beater. Spread Group 1 evenly on a clean standard baking tray. Place Group 2 ingredients in mixing bowl and blend together with beater. Spread evenly on prepared base from Group 1. Topping: Place Group 3 in a saucepan over heat. Do not over heat. Pour over prepared base and filling. Spread evenly. Do not refrigerate. Cut the next day to desired shapes.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.