| 1
1/4 cups sugar
3/4 cups butter
1/2 cups unsweetened
cocoa powder
1 tsp vanilla
1 1/2 cups all purpose
flour
1 tsp baking powder
1/4 teaspoon baking soda
1 cup Longmont Dairy Farm
Milk
1 cup chopped walnuts or
pecans
Preheat oven to 350
degrees.
In a large saucepan,
slowly heat sugar, butter and cocoa powder, stirring
constantly.
Remove from heat and add
eggs and vanilla. Beat lightly until just combined.
In a separate bowl,
combine flour, baking powder and soda. Add 1/3rd of the
flour to the chocolate mixture followed by 1/3rd of the
milk, then mix. Continue adding the flour and milk in
thirds and beating after each addition. Stir in the
nuts. Pour the batter into a greased 15” x 10” x 1”
baking sheet. Bake in 350 degree oven for about 20
minutes or until a toothpick comes out clean. Watch the
edges for over baking. Cool on a wire rack. Frost with
Sour Cream Fudge Frosting or dust with powdered sugar.
Serve with a glass
of ice cold milk or that homemade peppermint ice cream
from last month’s Mooo News. |
