CHOCOLATE FUDGE SQUARES

CHOCOLATE FUDGE SQUARES (no eggs)
Makes 50
SQUARES
500 ml (2 cups) cake flour
30 ml (2 tablespoons) cocoa powder
10 ml (2 teaspoons) baking powder
500 ml (2 cups) oats
500 ml (2 cups) desiccated coconut
250 ml (1 cup) sugar
350 g butter or hard margarine, melted

ICING
500 ml (2 cups) icing sugar
10 ml (2 teaspoons) cocoa powder
10 ml (2 teaspoons) butter or margarine, melted
50 ml hot water

Preheat the oven to 190 °C. Grease two 19 cm square baking tins with butter or margarine.
Sift together the flour, cocoa powder and baking powder. Add the oats, coconut and sugar and mix well.
Stir in the butter or margarine and mix well.
Spoon the mixture into the prepared tins, pressing it down firmly. Bake for 20 to 30minutes or until done and firm but still soft.
Remove from the oven and leave to cool slightly until firm enough to spread the icing on top.

ICING
Sift the icing sugar and cocoa powder together. Add the butter or margarine and hot water and mix to form a stiff paste.
Spread the icing over the cake while still hot. Leave to cool completely and cut into squares.
Store the squares in airtight containers. They’ll keep for about a week.
Photo: Elizabeth Haupt