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New Zealand Listener, Volume 12, Issue 310, 1 June 1945, Page 39

CHOCOLATE MM DOMINOES CCO4 Roco another Rounnnee NEW and DIFFERENT A CADBUPY 'recipe R E C !P E := White Sponge: 3 Oz. flour, 3 Oz. butter or margarine; 1 large eg8, 1 teaspoonful baking powder , 3 Oz. sugar: Chocolate Sponge: Same ingredients as above with addition of 1 Oz. Bournville Cocoa_ Methods for making both sponges are the saine. Line 2 small Swiss-roll tins, measuring 10" X 7" with well-greased paper. Then nHX sponge as follows 8 Cream butter and sugar, then beat in egg, and stir in sieved four lightly as possikle: (When making chocolate sponge, cocoa Paste thls should be mixed with four) If necessary, add very little milk to make mixture of stiff dropping 45o5, steacbake Put white sponge and recipe in your chocolate sponge mixture into tins, and in quick oven until well risen and firm. Turn out, cool on wire chtocoiate and when cold, ice white sponge with chocolate icing and sponge with Recipe Book white icing. For chocolate icing use? 4 Oz. icing sugar, 2 Oz. Cadbury S Bournville Cocoa, 3 tablespoonfuls milk and warm water (approx:_ For white icing use: 4 tablespoonfuls icing gugar, 2-3 tablespoonfuls milk and warm water. When icings are set, cut into oblongs and pipe markings on dominoes in contrasting colour: Drop On spots with aid of skewer: The secret behind its success is CADBURYS BOURNVILLE COCOA Cadbur The War-time Pack C40 The COCOA with the REAL CHOCOLATE FLAVOUR p Manufactured by Cadbury Fry Hudson Lcd:, Dunedin 6.5a Az 0E CURTILLLL at