Step #1
Method: (Makes 1 tray, 12 – 14 pieces, dependent upon size cut based on the above recipe): Mix all of the Chocolate Fudge Mix, water, vegetable oil, broken walnuts and Demerara sugar to form a batter by hand and pour into a well or lined baking tray/sheet, approx 25 x 17.5cm (10 x 7”).
Step #2
Bake in a preheated oven 190°C (375°F, Gas Mark 5) for 45-50 minutes until baked and firm to the touch.
Step #3
Allow the cake to cool before decorating.
Step #4
For the topping, cream the butter or margarine in a bowl until soft, beat in the sifted icing sugar and add the water to produce a fairly firm spreading consistency. Finally melt the plain chocolate (either over hot water or in a microwave) and blend in.
Step #5
Alternatively you can use a ‘ready-made’ chocolate topping / frosting. Cover the sheet of cake with the ‘topping’ and sprinkle over the crushed walnuts.
Step #6
Allow to set and cut into fingers approx. 4 x 7.5 cm (2 x 3 inches).
