| 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 [email protected] (Lisa Montag) on Jan 8, 1998
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