I've always liked this unusual bar -
it's more like a cake and has a delicious buttercream frosting.
My friend Dorothy submitted this recipe to our first Greendale church cookbook.
(a bench scraper does a neat job of cutting these iced bars)
For the bars:
- 1/2 cup butter or margarine
- 2/3 cup sugar
- 1 1/3 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2 squares semi sweet chocolate, grated
- 2 egg whites, beaten (save yolks for frosting)
- Line a 9x13" pan with parchment paper or grease and flour the pan.
- Beat egg whites until stiff
- In another bowl, cream butter and sugar.
- Add sifted dry ingredients alternately with milk.
- Fold in grated chocolate and beaten egg whites.
- Bake in 350º oven for 25 minutes or until inserted toothpick comes out clean.
- Cool and frost.
- 1/3 cup butter or margarine
- 2 egg yolks
- 2 cups icing sugar
- 2 squares semi sweet chocolate shaved
- Beat together butter and egg yolks.
- Add icing sugar and beat until creamy.
- Spread icing on bars.
- Melt shaved chocolate in a small bowl over hot water (not boiling)
- Drizzle chocolate in rows about an inch apart
- Working in the opposite direction, pull a knife tip through the rows of chocolate drizzle.
- Place bars in fridge until chocolate sets.
Note: I refrigerate these bars because of the uncooked egg yolks in the frosting.