Fudge Cakes
Yield
12 servingsPrep
15 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking powder
double-acting |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 | each |
egg yolks
unbeaten |
*
|
| ¼ | cup |
milk
|
|
| 2 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| ½ | cup |
nuts
chopped |
|
| 2 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 2 | each |
egg yolks
unbeaten |
*
|
| 59 | ml |
milk
|
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 118 | ml |
nuts
chopped |
|
| 2 | each |
egg whites
stiffly beaten |
*
|
Directions
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℉/180℃) 25 to 30 minutes.
Cool and frost with Chocolate Frosting.
Cut into bars or squares.
FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, ¼ to ⅓ full.
Bake 15 to 20 minutes.
Cool and frost.
