Fudge Cakes

Categories: Cookies | Desserts

Serves: 1 Servings

Ingredients:

2/3 c Pillsbury's Best All-Purpose
-Flour*, sifted
1/2 ts Double-acting baking powder
1/2 ts Salt
1/4 c Butter
1 c Sugar
2 Egg yolks; unbeaten
1/4 c Milk
2 oz Unsweetened chocolate;
-melted
1/2 c Funsten's Nuts; chopped
2 Egg whites; stiffly beaten

Instructions:
Sift together the flour, baking powder, and salt. Cream butter and
gradually add sugar, creaming well. Add egg yolks, milk and melted
unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in
nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well
greased and lightly floured on bottom. Bake in moderate oven (350 degrees)
25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or
squares. *For use with Pillsbury's Best Self-Rising Flour, omit baking
powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper
baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost.

NOTES : Developed by Ann Pillsbury. Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997

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