| 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 <pmtilley@ix.netcom.com> Posted to MC-Recipe
Digest V1 #538 by Lou Parris <lbparris@earthlink.net> on Mar 22, 1997
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