| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Chocolate, Nuts, Cakes |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Nuts |
| 1 |
|
Egg |
| 3 |
tb |
Shortening |
| 1 |
c |
Milk |
| 3 |
oz |
Unsweetened chocolate; Premelted envelopes |
| 1/2 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour |
| 1 1/3 |
c |
Sugar |
| 1 1/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Soda |
| 1/2 |
c |
Semisweet chocolate pieces |
INSTRUCTIONS
Heat oven to 350~. Grease and flour baking pan,
9x9x2". Measure nuts into blender; chop on low speed.
Set nuts aside. In order listed, measure remaining
ingredients except chocolate pieces into blender.
Blend 30 seconds on high speed, stopping blender
occasionally to scrape sides with rubber spatula.
(Batter may be slightly lumpy). Pour batter into pan.
Bake about 35 minutes or until wooden pick inserted in
center comes out clean. Immediately sprinkle chocolate
pieces over cake. Place baking sheet over pan so
contained heat will soften chocolate pieces. Spread
softened chocolate evenly over cake; sprinkle with
reserved nuts. Serve warm.
*To prepare cake with electric mixer, measure all
ingredients except nuts and chocolate pieces into
large mixer bowl. Blend 1/2 minute on low speed,
scraping bowl constantly. Beat 3 minutes high speed,
scraping bowl occasionally. Bake as directed.
**If using self-rising flour, omit baking powder and
salt.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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