TAILIEUCHUNG - Chocolate Cake - Part 2

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and. | 1 - Chocolate Cake - Part 2 251 - Oat Chocolate Bars by Shirley McNevich Batter 1 cup softened butter 2 cups firmly packed brown sugar 2 eggs 2 tsp. vanilla 2 1 2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups uncooked Quaker quick oats Filling 1 - 12oz. package Nestle s semi-sweet chocolate bits 1 - 14oz. can Eagle brand sweetened condensed milk 2 TBSP butter 1 tsp. vanilla 1 2 tsp. salt 1 2 cup chopped walnuts Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer continue by hand with a wooden spoon. Press 2 3 of the batter into the greased cake pan--save the rest for later. Filling melt the chocolate bits in a saucepan with Eagle milk 2 TBSP butter 1 tsp. vanilla and 1 2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1 3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled. 252 - Hermit Cookies by Shirley McNevich 1 cup butter or margarine 2 cups dark brown Domino s sugar 2 eggs 1 tsp. baking powder 1 tsp. baking soda 1 2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 3 1 2 cups flour 1 2 cup buttermilk 1 cup chopped walnuts 2 cups Sun Maid raisins 1 cup chopped dates Cook raisins in water--boil water then cook them for 5 minutes. Drain the raisins. In a mixer combine butter margarine sugar eggs and beat until smooth. In a separate bowl add baking powder baking soda salt nutmeg cinnamon and flour--use a spoon and mix these dry ingredients. Add the buttermilk to the mixer and blend. Slowly add the dry ingredient mixture to the mixer and mix. By hand with a wooden spoon add the dates nuts and .

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