Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cake: | 2. Preheat oven to 350 degrees Fahrenheit. | 3. Grease a 9 x 13-inch cake pan. | 4. Yield will be 50 small bar size squares. | 5. Beat the three eggs for 5 minutes until thick. | 6. Add the one cup of white sugar gradually. | 7. Beat well, and until thick. | 8. Add the water and maple flavouring. | 9. Add the dry ingredients in well. | 10. Pour this sponge cake batter into prepared pan. | 11. Bake for about 35 minutes until tester comes away clean. | 12. This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated. | 13. When done remove and cool. | 14. Cut into about 50 small bars. | 15. Cream: | 16. In a cup mix the cornstarch and milk until dissolved. | 17. In a small pot over medium heat place the evaporated milk and sugar. | 18. Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener. | 19. Stir and cook until thick. | 20. Remove and chill completely so that it is cold. | 21. Cream the butter and vanilla (or flavour of choice) until smooth and doubled. | 22. Beat in the cold cornstarch mixture. | 23. Continue to beat until thick and creamy and you start eating it straight from the bowl. | 24. Now, the highlights of this recipe are: | 25. Take each bar one at a time and coat all four sides with the frosting. | 26. Yes this is a little messy. | 27. Don't lick your fingers. | 28. After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut. | 29. I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big. | 30. It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream. | 31. If you are doing this yourself, create a system to make it the easiest without being too messy. | 32. You do not have to worry about finger prints in the cream as it will be covered with coconut. | 33. Coating can also be peanuts or pecans finely chopped, but I prefer the coconut. | 34. Also you can make these small or big to the size you like. | 35. Freezes well, and tastes great bite size right from the freezer. | 36. Simple and not a sweet bar, but nice and are always the first to go. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
water	1/3	cup		0.0	0.0	0.0	0.0
maple flavoring	1	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
carnation milk	1	cup	Evaporated evaporated	-	-	-	-
sugar	1/3	cup	granulated	319.8	60.008	10.01	4.992
butter	1/2	cup		684.0	31.428	21.372	57.6
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
coconut			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.