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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup butter, softened
2 cups sugar
4 eggs, lightly beaten
3 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped walnuts
2 ounces unsweetened chocolate
Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup confectioners sugar
2 teaspoons vanilla extract
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13x9 inch baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 for 30-35 minutes or until a toothpick comes out clean. Cool completely.
For frosting, in a saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until bubbly and thickened. Cool completely.
In a bowl, cream butter and confectioners sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator. Yield: 20-24 servings.
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CHOCOLATE WALNUT SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup butter, softened
2 cups sugar
4 eggs, lightly beaten
3 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped walnuts
2 ounces unsweetened chocolate
Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup confectioners sugar
2 teaspoons vanilla extract
In a bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13x9 inch baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 for 30-35 minutes or until a toothpick comes out clean. Cool completely.
For frosting, in a saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until bubbly and thickened. Cool completely.
In a bowl, cream butter and confectioners sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator. Yield: 20-24 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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