Roma Chocolate Squares


Roma Chocolate Squares
Preparation time
Cooking time


For 15 Person(s)


  • 10 ounce(s) Margarine
  • 10 ounce(s) granulated sugar
  • 3 large eggs
  • 1 tablespoon(s) vanilla essence
  • 10 ounce(s) cake and pastry flour
  • 3 teaspoon(s) baking powder
  • 1/4 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon powder
  • 1/2 teaspoon(s) nutmeg
  • 1/2 cup(s) Roma Cocoa Powder
  • 1 cup(s) whole milk

Roma Chocolate Squares Directions

  1. Grease a 9" rectangle cake tin and set aside.
  2. In a mixing bowl, combine granulated sugar with Grace Hello Margarine; cream until light and fluffy.
  3. Gradually beat in the eggs into the creamed mixture and add vanilla.
  4. Sift together all dry ingredients in a large bowl.
  5. Add sifted dry ingredients alternately with milk to the creamed mixture.
  6. Scrape batter in the greased tin and bake at 180°C (350°F) for 45 minutes.
  7. Remove from tin and cool on a cooling rack before slicing into squares.

    Recipe note:
    3-4 eggs may be used.

    For a marbled effect, do not add the Roma Cocoa to dry ingredients as outlined above; instead make the batter plain and then separate in two different bowls.  Lastly, add the Roma Cocoa Powder to one of the plain batters to make it into a chocolate batter.  Scrape plain batter into a greased tin, and then scrape in the chocolate batter.  Use a skewer or knife to swirl chocolate batter into the plain batter to create the "marbled effect".

    Yield:  Approximately 30 squares

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