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Fudge Cakes

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2/3 cup Pillsbury's Best All-Purpose Flour* -- sifted

    2. 1/2 teaspoon double-acting baking powder

    3. 1/2 teaspoon salt

    4. 1/4 cup butter

    5. 1 cup sugar

    6. 2 egg yolks -- unbeaten

    7. 1/4 cup milk

    8. 2 ounces unsweetened chocolate -- melted

    9. 1/2 cup Funsten's Nuts -- chopped

    10. 2 egg whites -- stiffly beaten

    Instructions Jump to Ingredients ↑

    1. 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.

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