Chocolate Fudge Cake

Something a little bit indulgent. Enjoy with plain unsweetend yoghurt for extra protein and calcium.

16 Serves
Wine biscuits made into crumbs - 1 packet
Raisins - ¼ cup
Coconut, shredded - 1 cup + 2 tbsp
Condensed milk - ½ cup
Cocoa - 2 tbsp
Margarine or butter - 7 tbsp (or 100g)
Vanilla essence - 1 tsp

Lightly grease a shallow slice tin (17 cm x 27 cm) with a pastry brush and 
oil or oil spray.
To make crumbs, place biscuits in a food processor or place in a plastic bag and crush with a rolling pin.
Combine biscuit crumbs, raisins and 1 cup coconut in a large bowl.
Mix condensed milk and cocoa in a small saucepan. Add margarine and heat to boiling point, stirring continuously. Remove from heat and stir in vanilla.
Pour condensed milk mixture into dry ingredients. Mix well.
Press into slice tin.
Sprinkle with 2 T coconut.
Once the fudge cake is firm, cut into small squares.

Serving suggestion: serve with plain unsweetened yoghurt.
Freeze for future occassions.