| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Post2 |
20 |
servings |
INGREDIENTS
|
|
=== FOR BARS === |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Butter – (1 stick); softened |
| 1/3 |
c |
Unsweetened cocoa powder |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Sour cream (regular; light or nonfat) |
| 1 |
|
Egg |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
=== FOR GLAZE === |
| 1/2 |
c |
Powdered sugar |
| 1/4 |
c |
Butter – (1/2 stick); softened |
| 2 |
tb |
Unsweetened cocoa powder |
| 3 |
tb |
Milk |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
To prepare bars: Preheat oven to 350 degrees. In large mixer bowl, combine
flour, sugar, butter, cocoa powder, milk, sour cream, egg, baking powder
and salt. Beat at medium speed, scraping bowl often, until smooth, 2 to 3
minutes. Pour into a 13- by 9-inch pan. Bake for 20 to 25 minutes or until
cake begins to pull away from sides of pan. Just before cake is done,
prepare glaze: In small mixer bowl, combine sugar, butter, cocoa powder,
milk and vanilla. Beat at medium speed, scraping bowl often, until well
mixed, 1 to 2 minutes (glaze will look grainy until spread over hot bars).
Stir in pecans; spread over hot bars. Cover; freeze immediately. When you
are ready to serve, cut into bars and serve. Bars do not need to be thawed
before serving. Yield: 20 servings.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Recipe from Land O
Lakes
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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