(by Shirley McNevich)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1/2 cup flour
1/2 cup chopped walnuts
1/3 cup Hershey's cocoa
1 beaten egg
1 tsp. vanilla
1/2 tsp. baking powder
Frosting: 3 TBSP butter (softened); 1 cup Domino's powdered sugar; 1/4 cup Hershey's cocoa; 3 TBSP milk; 1/3 cup Skor English toffee baking chips
In a bowl add Eagle milk, flour, chopped walnuts, Hershey's cocoa, beaten egg, vanilla and baking powder--stir until mixed. Pour batter into a greased 8 x 8 square baking pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add softened butter and powdered sugar--beat. Add milk--beat. Add cocoa--beat until smooth. Frost the cake, then sprinkle toffee baking chips on top. Cut into squares or bars.
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