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77 servings
suggest servings
| 2 | large | eggs | |
| 1/2 | cup | sugar | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | milk, skim | |
| 2 | ounces | chocolate unsweetened | baking, melted |
| 1 | dash | salt | |
| 1 | cup | cake flour | |
| 1/3 | cup | hazelnuts (filberts) | coarsely chopped |
Beat eggs until thick and lemon-colored.
Gradually add sugar replacement.
Beat in vanilla extract and skin milk.
Add the melted chocolate, salt, and hazelnuts.
Spread in well-greased, paperlined 11 x 17-inch pan.
Bake at 350 degrees for 25 to 30 miuntes.
Remove from pan and cut into 1inch squares.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
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