Yield: 25 servings
|1 cup||Cake flour -- sifted|
|½ cup||Unsweetened cocoa -- sifted|
|1¼ cup||Brown sugar -- packed|
|1 teaspoon||Vanilla extract|
Sift the flour and cocoa together. Cream the butter and gradually add the brown sugar. Beat until light and fluffy. Add the eggs and salt, mixing well. Add the cocoa mixture alternately with the milk.
Stir in the vanilla and pecans. Pour into a greased 8-inch-square pan. Bake in a 350 degree oven 30 minutes or until a cake tester comes out clean. Cut into 1½-i Recipe By : Jennie Grossinger - "The Art Of Jewish