| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Brownies | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 2 | oz | Chocolate |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | c | All-purpose flour |
| 1/2 | c | Pecans |
| 1 1/2 | c | Powdered sugar |
| 3 | tb | Margarine |
| 2 | tb | Milk |
| 1 | dr | Food coloring |
| 3/4 | ts | Peppermint extract |
| 4 | oz | Semisweet chocolate |
| 2 | tb | Margarine |
INSTRUCTIONS
FROSTING GLAZE FOR CAKE: Preheat oven to 350 degrees. Grease an 8 or 9 inch pan. Melt margarine and chocolate over a low heat; set aside. In a small mixer bowl, at low speed mix together sugar and eggs for 2 minutes. Add other ingredients. Pour into the pan and bake for 25 - 30 minutes, or until center is set. FOR FROSTING: Beat all items together and spread over cooled cake; refrigerate for at least one hour. FOR GLAZE: Melt all items in a saucepan and drizzle over layer. Cover and refrigerate at least 1 hour. Recipe by: Janet Baker Posted to MC-Recipe Digest V1 #767 by louiseh@juno.com on Aug 31, 1997
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