Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Fudge Squares




Source of Recipe


Maureen


List of Ingredients




1/2 cup Mazola
2 squares chocolate, melted
1 cup Karo, Red or Blue Label
2 eggs, beaten
1/2 cup sugar
1/3 teaspoon vanilla
1/3 cup milk
1-1/2 cups bread flour
2 tablespoons Argo or Kingsford's Cornstarch
3 teaspoons baking powder
Few grains salt

Recipe



Pour the Mazola and Karo into a mixing bowl. Add the eggs, chocolate and vanilla. Beat and fold in alternatively, the milk, and the dry ingredients. Beat in the sugar and stir till the grain almost disappears. Pour, one-half inch deep, into a medium-sized cake pan oiled with Mazola, and bake about thirty minutes in a moderate oven, 350 degrees F. Cover with Chocolate or Mocha Icing and cut in squares.