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Title: Fudge Cakes
Categories: Cookie Dessert
Yield: 1 Servings
| 2 | /3 c | Pillsbury's Best All-Purpose |
| : | Flour* -- sifted | |
| 1 | /2 t | s double-acting baking powder |
| 1 | /2 t | s salt |
| 1 | /4 c | butter |
| 1 c | sugar | |
| 2 | egg yolks -- unbeaten | |
| 1 | /4 c | milk |
| 2 o | z unsweetened chocolate -- | |
| : | melted | |
| 1 | /2 c | Funsten's Nuts -- chopped |
| 2 | egg whites -- stiffly | |
| : | beaten |
Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg yolks, milk and melted unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
From: Ngavlak@aol.Com Date: 16 Oct 97 Mastercook Recipes (Mailing List) Ä
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