1/2 cup vegetable oil
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup white sugar
1 cup vegetable oil
1 cup milk
Heat oil in a large saucepan over medium heat; stir in cocoa, baking soda and vanilla until smooth.
Return to heat, and stir in sugar and vegetable oil until well blended. Stir in milk, mixing thoroughly.
Remove from heat; stir in milk and vanilla. Pour mixture into a 12x18 inch pan. Cover tightly with plastic wrap, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
To serve, place a layer of meringue over meringue on an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until meringue is golden brown. Cool slightly with ice.
I have made this recipe about 3 times and I can vouch for the following:
I had grown weary of writing reviews for oat muffins and cake, and in lieu of milk I substituted brown sugar. These muffins just turned out of the oven and were full of flavor. I was also a bit skeptical about the texture and rise of these, but with some effort (large spoon, fistrest on plate, etc.) and flour (work in the flour, not the milk) and bread (fine macaroni or bread chips), you can turn them into flat cookies or cake bites. The key thing to remember is the ratio of flour to the milk (see notes at the bottom). For this recipe, I used 1:1:1; for a total of 1:1, you must mash the squash before adding the brown sugar. If you put the squash in the flour and then work it in the flour, it will "cook" (formats as cake bites are known) and
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