| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 48 | Servings | ||
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | All-purpose flour |
| 1/4 | c | Baking cocoa |
| 1/2 | c | Chopped walnuts |
| 1 | cn | (14 oz) sweetened condensed milk |
| 1 | c | Shredded coconut |
| 2 | c | Powdered sugar |
| 1/4 | c | Baking cocoa |
| 5 | tb | Evaporated milk |
| 2 | tb | Butter or margarine; melted |
| 1/2 | ts | Vanila |
INSTRUCTIONS
ICING In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9x2-inch baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting. Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <[email protected]> on Feb 07, 1998
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