| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
16 |
(about 2 i |
INGREDIENTS
| 1/2 |
c |
Or margarine |
| 2 |
oz |
Semisweet chocolate |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Chopped pecans |
| 1 1/2 |
c |
Powdered sugar |
| 3 |
tb |
Margarine, softened |
| 2 |
tb |
Milk |
| 3/4 |
ts |
Peppermint extract |
|
|
Few drops of food color (I use red or green) |
| 4 |
oz |
Semsiweet chocolate |
| 2 |
tb |
Margarine |
INSTRUCTIONS
CHOCOLATE LAYER
FROSTING
GLAZE
Chocolate Layer: Preheat oven to 350 degrees. Grease an 8 or 9 inch baking
pan. Melt margarine and chocolate in a small saucepan over low heat; cool.
In a small mixer bowl at medium speed, leat sugar, eggs, and chocolate
mixture for 2 minutes. At low speed, beat in flour and pecans. Spread in
pan.
Bake 25 to 30 minutes until center is set. Cool pan on a wire rack.
FROSTING: Beat powdered sugar, softened margarine, milk, peppermint extract
and food color in a small mixer bowl at low speed until smooth. Spread
evenly over cooled chocolate layer. Cover and chill for one hour.
GLAZE: Melt chocolate and margarine in a small saucepan over low heat;
cool. Spread evenly over peppermint layer. Cover and chill for 1 hour or
until firm. Cut into squares.
Store in an airtight container in a cool, dry place.
Posted to EAT-L Digest 12 Sep 96
From: Brian Baker <bbaker@CNMNET.COM>
Date: Fri, 13 Sep 1996 12:30:40 -0500
A Message from our Provider:
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