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DISAPPEARING CHOCOLATE BARS
1 1/4 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
1 cup NestleŽ Toll HouseŽ Baking Cocoa, divided use (unsweetened cocoa powder)
2 large eggs
1 large egg white
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
2/3 cup and 1/4 cup NestleŽ CarnationŽ Evaporated Milk, divided use
1 1/4 cups chopped walnuts
FOR THE ICING:
3 tablespoons butter or margarine, melted
1 cup sifted powdered sugar
Preheat oven 350 degrees F. Grease 13 x 9-inch baking pan.
Combine sugar, butter, 2/3 cup cocoa powder, eggs, egg white, vanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and 2/3 cup evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.
Bake for 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack.
Frost with Creamy Chocolate Icing.
TO MAKE THE CREAMY CHOCOLATE ICING:
Combine the remaining 1/3 cup cocoa powder and 3 tablespoons melted butter or margarine in medium bowl; stir well. Alternately stir in 1 cup sifted powdered sugar and the remaining 1/4 cup evaporated milk. Stir vigorously until smooth.
Makes 24 bars
Adapted from source: Nestle Toll House
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