Specially for Margaret:
Loads of Copha cake recipes at this website
......... and this one looks fun too !
Chocolate Biscuit Cake
This is a novel cake which is much appreciated at tennis or bridge teas or at supper parties. It is made with pure Copha* instead of butter, and requires no cooking. It cannot be successfully made with butter. The method is as follows:-
5 ounces copha, melted but not allowed to boil, mix in to this ½ lb. sifted icing sugar, 1 heaped dessertspoon cocoa, 1 egg, essence of vanilla to flavour. Have ready ½ lb. of coffee biscuits, which should have been softened by leaving them out of the packet. Line a square or oblong tin with greaseproof paper, place alternate layers of the mixture and the biscuits until the tin Is filled, beginning and finishing with the mixture. Stand in a cool place till set, and when firm cut in slices.
The striped appearance adds to the attractiveness of this cake.
* Copha is an Aussie variation on the Crisco theme, made from fully hydrogenated coconut oil. Indispensible for making (also uncooked) Chocolate Crackles, which are indispensible for children’s parties, and for which I must give you the recipe one day.
From the Courier Mail of February 1, 1934, the lure of a “perfect” recipe: