CHOCOLATE YUM YUM

3 tbsp. white sugar 4 cup cocoa
¥% cup all - purpose flour 13 cup butter

Mix and pat into greased pan. Bake 15 minutes at 325 de-
degrees.

Topping 1 tsp. vanilla

2 well beaten eggs 14% cups brown sugar
3 tbsp. flour 1 tsp. baking powder
Y cup chopped nuts Y2 cup coconut

Mix well and spread over bottom layer evenly and continue to
bake for 40 to 45 minutes. When cool frost with a thin layer of
chocolate icing.

Muriel Ryan

CHOCOLATE NUGAT

2 squares Baker’s chocolate 1 cup nuts
VY |b. butter Y cup flour
l cup sugar Y tsp. salt
2 eggs

Melt butter and chocolate. Add sugar gradually, eggs well
beaten, flour, salt and nuts. Bake in 9” x 9” pan, for 25 minutes, at

350 degrees.

Gertrude Fenton

DAD'S CHOCOLATE PERFECTION

1 pkg. Dads’ Coconut Cookies 4 cup melted butter

Roll and crumble cookies, add melted butter, mix well. Save
Y2 cup for topping. Press in bottom of 8” x 8” square pan and bake

300 degrees for five minutes.
4 cup butter, melted 1¥2 cups icing sugar
3 squares of “Dot” chocolate 1 egg

Mix together chocolate and butter, add icing sugar and egg and
beat until light and fluffy, by hand for five minutes. Spread on top
of baked crumbs and sprinkle remainder of crumbs on top. Put into
refrigerator for 10 to 12 hours.

Marge Berry, Rosemary Mason
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