Fudge cakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Pillsbury's Best All-Purpose Flour*, sifted |
| ½ | teaspoon | Double-acting baking powder |
| ½ | teaspoon | Salt |
| ¼ | cup | Butter |
| 1 | cup | Sugar |
| 2 | Egg yolks; unbeaten | |
| ¼ | cup | Milk |
| 2 | ounces | Unsweetened chocolate; melted |
| ½ | cup | Funsten's Nuts; chopped |
| 2 | Egg whites; stiffly beaten | |
Directions
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, ¼ to ⅓ 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@... on Oct 16, 1997