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By Anne Wilson

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Hot water 48 1. Prepare a 9-inch springform pan by cutting waxed paper the exact size of the base of the pan, plus a 29 x 2ø-inch strip for the sides. ) Insert waxed paper in pan. 2. Preheat oven to 325°F. 3. In a double boiler, heat chocolate until melted. 4. In a large bowl, beat butter and sugar using an electric mixer. Add melted chocolate. Then add egg yolks, one at a time, beating continuously to make a creamy mixture. 5. In another bowl, using clean beaters, beat egg whites and powdered sugar until stiff peaks form.

The cakes are a favorite with Australian children, especially for birthdays. Cake: 1 (two-layer size) package of yellow cake mix Icing: 3 c. powdered sugar ∂ c. cocoa 3 tbsp. butter or margarine, melted ¥ c. boiling water 3 c. shredded coconut 1. Bake 9 x 13-inch cake as directed on the package. Cool on a wire rack. 2. Trim crusts off cooled cake. Cut into 12 2¥-inch squares. 3. Sift powdered sugar and cocoa into a bowl. Add melted butter or margarine and boiling water. Mix well with a spoon until smooth.

Lightly grease an 8-inch round cake pan with vegetable oil. Place dough in pan and mold it to fill the pan. 6. Decorate the top of the cake with dates. Sprinkle sesame seeds over all, if desired. 60 7. Place pan in the rack of a steamer,* cover, and steam over high heat until cake begins to pull away from the sides of the pan, about 35 to 50 minutes. While steaming, check the water level. Add more if necessary. 8. Remove cake from steamer. Pour off any water that has collected on top of the cake.

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