1/2 c. butter
1/4 c. sugar
5 tbsp. cocoa
1 tsp. vanilla
1 egg
2 c. graham cracker crumbs
1 c. coconut
1/2 c. chopped walnuts

MIDDLE LAYER:

1/4 c. butter
3 tbsp. milk
2 tbsp. custard powder (Bird's)
2 c. icing sugar
1/2 tsp. salt

TOP LAYER:

4 sqs. semi-sweet chocolate
4 sqs. unsweetened chocolate
1 tbsp. butter

Place softened butter, cocoa, vanilla, and egg in bowl. Set bowl in a dish of boiling water. Stir well until the mixture resembles custard. Combine graham cracker crumbs, coconut, and nuts. Add to cooked mixture. Pack in 9 inch square pan.

Spread with the following icing of first layer: Cream butter; add milk which has been combined with 2 tablespoons vanilla custard powder. Blend in icing, sugar and salt. Spread over first layer and let stand approximately 15 to 20 minutes. Melt semi-sweet and unsweetened squares of chocolate and melt in butter. While still hot, spread over second layer. Cool. Freezes well. Very rich.