Granny’s Cook book.

June McInnes

The McLeod River Post

Latte bars, (good for picnics)

3 eggs

1 1/2 cups of sugar

2 teaspoons of vanilla extract 1/4 cup of butter , melted

2 cups of All Purpose Flour

1/2 teaspoon of salt

1/4 cup of instant coffee granules 1/4 cup of milk or heavy cream

1 cup of pecans or walnuts

1/2 cup of chocolate chips, can be white, butterscotch, milk or plain chocolate it’s your choice here.

Method

Preheat oven to 325F and lightly grease a 13x9 inch pan.

Beat the eggs. In a separate mixing bowl until light and fluffy.

Add the vanilla, sugar and melted butter, beat to combine. Next add the flour and salt mixing again.

Set aside 1 1/2 cups of this mixture to use in a moment. Take the coffee granules and add them to the milk, stir to combine. Add this to the cake mixture in the bowl and mix in. Pour into the baking tin and smooth out. Now add the cake mixture you set aside, put spoonfuls of the vanilla mix into the coffee mix evenly. Take a palette knife and use it to marble the cake, just run it through the cake and swirl. Sprinkle the nuts if using over the surface of the cake.

Put into the oven and bake until fully cooked, the cake won’t rise much as it is a compact cake that doesn’t break up easily so it’s perfect for picnics and hiking.

N.B: You can use a cocktail stick to test for doneness, if it comes out clean after poking into the cake it’s cooked, if not pop it back into the oven for a few more minutes. Enjoy.