| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Chopped nuts |
| 1/4 |
c |
Cocoa powder |
| 2 |
tb |
Milk |
INSTRUCTIONS
Source: Modern Approach to Everyday Cooking (1966 American Dairy
Association)
In a mixing bowl beat together sugar, butter, nuts, and cocoa until mixture
resembles small peas. Add milk and blend thoroughly. Spread on warm cake.
Broil just until topping is bubbly, about 2 minutes. Cool cake slightly on
wire rack before cutting. Sufficient to top a 9-inch cake. (Double for
9X13.)
Posted to JEWISH-FOOD digest Volume 98 #014 by lisamontag@juno.com (Lisa
Montag) on Jan 8, 1998
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