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Name: Candy Bar Brownie Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 4 Squares unsweetended chocolate (4 oz); 2/3 c Butter; 1 1/4 c All-purpose flour; 1 ts Baking Powder; 1/2 ts Salt; 4 39-g bars Skor; 3 Eggs; 1 c Granulated sugar; 2 ts Vanilla; 1 c Walnuts or almonds or pecans; 1 c Semi-sweet chocolate chips; 3 tb Butter

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INGREDIENTS

CAKE
4 Squares unsweetended chocolate ; (4 oz)
2/3 c Butter
1 1/4 c All-purpose flour
1 ts Baking Powder
1/2 ts Salt
4 39-g bars Skor
3 Eggs
1 c Granulated sugar
2 ts Vanilla
1 c Walnuts ; or almonds or pecans
GLAZE
1 c Semi-sweet chocolate chips
3 tb Butter

Servings

INSTRUCTIONS

Prep time:20 min. cooking time:45 min. 1. Preheat oven to 325F. Lightly grease a 9-inch square or springform pan. Cut chocolate and butter into several pieces. Combine in a saucepan set over low heat. Stir until melted, about 6 minutes. Or microwave on medium for 2-1/2 minutes, stirring halfway through. 2. In a small bowl, stir flour with baking powder and salt. Coarsely chop candy bars. 3. In a large bowl, whisk eggs. Gradually stir in sugar, slightly cooked chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in chopped candy bars and nuts. 4. Pour batter into prepared pan and smooth top. Bake in centre of preheated oven for 35-40 minutes for Skor bars or 45-50 minutes for Mars bars, or just until cake begins to pull away from sides of pan. Do not overbake. Cool cake in pan on a wire rack. 5. To prepare glaze, combine chocolate and butter in a small saucepan set over low heat. Stir frequently until melted, about 4 minutes. Or microwave on medium for 1-1/2 minutes, stirring halfway through. Stir until smooth and thick. Spread over cool cake. Serve thin wedges of room temperature cake with vanilla ice cream. Covered and refrigerated, cake will keep well for up to 4 days. 6.8g protein, 36.2g fat, 47g carbohydrated, 2.3mg iron, 70mg calcium, 513 calories Posted to JEWISH-FOOD digest by Jeff Freedman on Dec 10, 1998,

NOTES

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Candy Bar Brownie Cake

CAKE
4 Squares unsweetended chocolate (4 oz)
2/3 c Butter
1 1/4 c All-purpose flour
1 ts Baking Powder
1/2 ts Salt
4 39-g bars Skor
3 Eggs
1 c Granulated sugar
2 ts Vanilla
1 c Walnuts or almonds or pecans
 GLAZE
1 c Semi-sweet chocolate chips
3 tb Butter

Prep time:20 min.    cooking time:45 min.    1. Preheat oven to 325F. Lightly grease a 9-inch square or springform pan.  Cut chocolate and butter into several pieces. Combine in a saucepan set  over low heat. Stir until melted, about 6 minutes. Or microwave on medium  for 2-1/2 minutes, stirring halfway through.    2. In a small bowl, stir flour with baking powder and salt. Coarsely chop  candy bars.    3. In a large bowl, whisk eggs. Gradually stir in sugar, slightly cooked  chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in  chopped candy bars and nuts.    4. Pour batter into prepared pan and smooth top. Bake in centre of  preheated oven for 35-40 minutes for Skor bars or 45-50 minutes for Mars  bars, or just until cake begins to pull away from sides of pan. Do not  overbake. Cool cake in pan on a wire rack.    5. To prepare glaze, combine chocolate and butter in a small saucepan set  over low heat. Stir frequently until melted, about 4 minutes. Or microwave  on medium for 1-1/2 minutes, stirring halfway through. Stir until smooth  and thick. Spread over cool cake. Serve thin wedges of room temperature  cake with vanilla ice cream. Covered and refrigerated, cake will keep well  for up to 4 days.    6.8g protein, 36.2g fat, 47g carbohydrated, 2.3mg iron, 70mg calcium,      513    calories    Posted to JEWISH-FOOD digest by Jeff Freedman <jeff.freedman@sympatico.ca>  on Dec 10, 1998,

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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 12

Calories: 550
Calories from Fat: 352 (64%)

Amt Per Serving		% DV

	Total Fat 39.1g	52 %
	Saturated Fat 18.8g	94 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 6.4g
Cholesterol 306.1mg		94 %
Sodium 421.9mg		15 %
Potassium 299.7mg		8 %
Total Carbohydrate 44g		13 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 40.4g
Protein 13g		19 %
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Calories per serving: 550

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