| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Boiling water |
| 1 | ts | Baking soda |
| 1 | c | sugar |
| 3/4 | c | Shortening |
| 1 1/2 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | tb | (heaping) cocoa |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 | pk | (10 oz) peanut butter chips |
| 1 | c | Brown sugar |
| 1 | pk | (6 oz) semi-sweet chocolate chips |
| 1 | c | Chopped pecans or walnuts |
INSTRUCTIONS
BATTER TOPPING Add baking soda to boiling water mix and let cool. Cream shortening and sugar. Add eggs and water to creamed mixture and beat well. Sift flour, cocoa and salt. Fold flour mix and peanut butter chips into sugar and shortening. Add vanilla. Pour into buttered 13x9 pan. Sprinkle the cake batter with the blended topping mix and bake at 350* F for 45-50 min. Serves 12-16. Posted to TNT - Prodigy's Recipe Exchange Newsletter by slea@hightowerservices.com (Shawn Zehnder Lea) on Oct 31, 1997
A Message from our Provider:
“Love – a gift from God”