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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 30 |
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This recipe has been circulated around our church for years. Keep a batch in the freezer for a cool summer snack at the ready. Pearl Stuenkel, Spokane Valley, Washington Ingredients:
1 package chocolate cake mix (regular size) |
1-1/3 cups water |
1/2 cup vegetable oil |
3 eggs |
filling: |
5 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1 cup shortening |
1/2 cup butter, softened |
1 cup sugar |
1 teaspoon vanilla extract |
frosting: |
1 cup sugar |
1 cup packed brown sugar |
1/2 cup butter, cubed |
1/2 cup milk |
1 cup (6 ounces) semisweet chocolate chips |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the cake mix, water, oil and eggs. Pour into two greased 13-in. x 9-in. baking pans. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
2. For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In another bowl, cream the shortening, butter and sugar. Add the cooled milk mixture and vanilla; beat until smooth and fluffy, about 5 minutes. Spread evenly over cakes. Cover and refrigerate for 1 hour.
3. For frosting, in a large saucepan, combine the sugars, butter and milk. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat. Add chocolate chips and vanilla; stir until chips are melted. Transfer to a large bowl; cool to room temperature. Beat on medium speed until light and fluffy. Spread over filling. Cut into bars. Yield: about 3 dozen.
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