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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 40 |
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This recipe is such a favorite, people rarely stop at just one bar. Anita Nickless-Platte City, Missouri Ingredients:
1/2 cup butter, softened |
2 cups sugar |
2 eggs |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
1 teaspoon baking soda |
1 cup water |
creamy layer: |
1 cup shortening |
3 cups confectioners' sugar |
3 tablespoons milk |
1 teaspoon vanilla extract |
frosting: |
1 cup sugar |
1/3 cup butter, cubed |
1/3 cup milk |
1-1/4 cups semisweet chocolate chips |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, oil and vanilla until well blended. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
2. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For creamy layer, in a large bowl, beat the shortening, confectioners' sugar, milk and vanilla until fluffy, about 4 minutes. Spread over top of cake.
4. For frosting, in a small heavy saucepan, combine the sugar, butter and milk. Bring to a boil over medium heat, stirring frequently; cook and stir 2 minutes longer. Remove from the heat; stir in chocolate chips until melted.
5. With a hand mixer, beat frosting for 2-4 minutes or until thickened. Gently spread over the top. Store in the refrigerator. Yield: 40 bars.
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