It’s all too easy to run out of chocolate chips or baking chocolate — and that’s when this recipe comes in handy. It only needs baking cocoa, an easy thing to keep on hand.
1-1/4 C sugar
1 C butter, softened
2/3 C unsweetened cocoa
2 eggs
1 egg white
1/2 t vanilla
1/2 t salt
1-1/4 C flour
5 oz evaporated milk
1-1/4 C chopped nuts
Preheat oven to 375 F. Grease a 9×13 pan.
Combine sugar, butter, cocoa, eggs, egg white, vanilla, and salt in large mixing bowl. Beat until light and fluffy. Alternately beat in flour and evaporated milk until just blended. Fold in nuts. Spread in the pan and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.
Frost with creamy chocolate icing: Combine 1/3 C unsweetened cocoa with 3 T melted butter in a medium bowl. Alternately stir in 1 C powdered sugar and 1/4 C evaporated milk. Stir vigorously until smooth.