BOTTOM LAYER
1/2 c butter
1/2 c sugar
5 Tbsp cocoa
1 egg beaten
1 3/4 c graham wafer crumbs
1/2 c finely chopped almonds
1 c coconut
Melt first 3 ingredients in top of double broiler.
Add egg and stir to cook and thicken.
Remove from heat. Stir in crumbs and coconut and nuts.
Press firmly into 8x8 pan.
SECOND LAYER
1/2 c butter
2 Tblsp + 2 tsp cream
2 Tblsp Birds Custard Powder
2 c icing sugar
Cream butter, cream, custard powder and icing sugar together well.
Beat until light. Spread over bottom layer.
THIRD LAYER
4 squares semi-sweet chocolate (1 oz each)
2 Tblsp butter
Melt chocolate and butter over low heat. Cool.
When cool but still liquid
pour over 2nd layer and chill in refrigerator.