Fudge Crunch Cake

Ingredients:

Fudge:
8.8 oz Westgold butter
2 tbsp cocoa
2 eggs
1 cup sugar
2 tsp vanilla essence
1 pkt vanilla wine biscuits
1 pkt malt biscuits

Icing:
2 tbsp of Westgold butter
1 cup of icing sugar
1 tbsp of cocoa
2 tbsp hot water

Method:

Melt Westgold butter, sugar and cocoa in a pot and then let it cool down. Crush the biscuits while you are waiting.

Once the butter mixture is cool, add the eggs and reheat until thickened (about 1 minute). Then add crushed biscuits. Mix well and pour into tin lined with baking paper.

Once cooled, mix all icing ingredients together and spread over the top of the fudge.

Place into the fridge until set then cut into squares.