Fudge cakes

Yield: 1 Servings

Measure 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 \N Egg yolks; unbeaten
¼ cup Milk
2 ounces Unsweetened chocolate; melted
½ cup Funsten's Nuts; chopped
2 \N Egg whites; stiffly beaten

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

Similar recipes