| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Bars, And, Squares | 1 | Servings | |
INGREDIENTS
| Cake | ||
| 2 | c | Sugar |
| 1 | c | Butter, softened |
| 4 | Eggs | |
| 1 1/2 | c | Flour |
| 1/2 | c | Cocoa |
| 1/4 | ts | Salt |
| 1 | tb | Vanilla |
| 1 | c | Chopped pecans or walnuts |
| Icing | ||
| 1 | lb | Confectioner's sugar |
| 1/3 | c | Cocoa |
| 1 | c | Butter, melted |
| 2 | tb | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
Grease a rectangular cake pan, place a greased piece of waxed paper in the bottom and set aside. Sift together flour, cocoa and salt and set aside in a small bowl. Cream sugar and butter. Add vanilla. Add eggs, one at a time. Gradually add dry ingredients and mix until a batter is formed. Turn into cake pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes on the middle rack of your oven. Cool on a wire rack and ice. Icing Sift sugar and cocoa. Mix in butter, milk and vanilla. Recipe by: Philip M Tilley <[email protected]> Posted to MC-Recipe Digest V1 #538 by Lou Parris <[email protected]> on Mar 22, 1997
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