| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Dessert |
36 |
Servings |
INGREDIENTS
| 4 |
oz |
Baker's semi-sweet chocolate |
| 1 |
c |
Butter |
| 4 |
|
Eggs; beaten |
| 2 |
c |
Sugar |
| 1 |
c |
Flour |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Butter |
| 4 |
c |
Powdered sugar |
| 1/4 |
c |
Half and Half |
| 1/4 |
c |
Cream Sherry |
| 1 |
c |
Chopped nuts |
| 1 |
pk |
(6-oz) chocolate chips |
| 2 |
tb |
Water |
| 3 |
tb |
Butter |
INSTRUCTIONS
1ST LAYER
2ND LAYER
3RD LAYER
Preheat oven to 350°.
1st Layer: Melt chocolate and butter in a double boiler. Add beaten eggs
and gradually beat in sugar, flour and vanilla. Beat 1 minute. Pour into a
large shallow cookie sheet that has been greased and floured. Bake for 25
minutes. Cool.
2nd Layer: Cream butter, sugar and Half and Half. Add sherry and beat
until light and fluffy. Fold in nuts. Spread on cool cake and refrigerate.
3rd Layer: Melt chocolate chips, water and butter over hot water. Dribble
over top of cake. Refrigerate. Cut into squares. Yield: 36 squares.
DIANNE T. TUCKER
(MRS. ROBERT W.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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