| 1 cup Cake flower, | | 12 tsp Salt, | | 1 tsp Baking powder, | | 2 tbl Cocoa, | | 1 oz Baking chocolate, melted, | | 1/4 cup Vegetable shortening, | | 3 x Eggs, | | 1/2 cup Granulated sugar replacement | | 1/2 cup Skim milk, | | 1/2 cup Pecans, toasted and ground, |
| | Sift flower, salt , baking powder and cocoa together. Pour melted chocolate over shortening and stir until completely blended. Beat eggs until thick and lemon -colored; gradually add sugar replacement. | | Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk. Fold in the pecans . Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS 1/5 BREAD EXCHANGE + 1 | | Robinson. |
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