Chocolate sherry squares
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Baker's semi-sweet chocolate |
| 1 | cup | Butter |
| 4 | Eggs; beaten | |
| 2 | cups | Sugar |
| 1 | cup | Flour |
| ½ | teaspoon | Vanilla |
| ½ | cup | Butter |
| 4 | cups | Powdered sugar |
| ¼ | cup | Half and Half |
| ¼ | cup | Cream Sherry |
| 1 | cup | Chopped nuts |
| 1 | pack | (6-oz) chocolate chips |
| 2 | tablespoons | Water |
| 3 | tablespoons | Butter |
Directions
1ST LAYER
2ND LAYER
3RD LAYER
Preheat oven to 350ø.
1st Layer: Melt chocolate and butter in a double boiler. Add beaten eggs and gradually beat in sugar, flour and vanilla. Beat 1 minute. Pour into a large shallow cookie sheet that has been greased and floured. Bake for 25 minutes. Cool.
2nd Layer: Cream butter, sugar and Half and Half. Add sherry and beat until light and fluffy. Fold in nuts. Spread on cool cake and refrigerate.
3rd Layer: Melt chocolate chips, water and butter over hot water. Dribble over top of cake. Refrigerate. Cut into squares. Yield: 36 squares.
DIANNE T. TUCKER
(MRS. ROBERT W.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .