| 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 | t | 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 | 6-oz chocolate chips | |
| 2 | T | Water |
| 3 | T | Butter |
| minutes. Cool. |
INSTRUCTIONS
Preheat oven to 350ø. 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 43.5mg
Sodium: 9.6mg
Potassium: 29mg
Carbohydrates: 36.5g
Fiber: <1g
Sugar: 33.4g
Protein: 1.6g