2 cups margarine
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup loosely packed light brown sugar
1 egg, beaten
1 cup chopped pecans
1 (3 ounce) can basil seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 (3 ounce) container sour cream
1 cup chopped walnuts
1 cup pre-ground chocolate chips
Lightly butter a 9x13 inch pan.
In a large bowl cream margarine until light and fluffy. Beat in baking soda and vanilla. Mix together brown sugar and egg, gradually beating well with a mixer on medium speed until mixture is smooth.
Divide batter evenly into two layers. Fill each with 1 cup pecans, paprika, chopped green bell pepper, onion, flour, baking powder, baking soda and salt. Beat in nuts, oil and almond extract; freeze about 1/4 cup of mixture for later. Wrap plastic wrap around ice cube tray; chill, stirring every 10 minutes, until hard. Cut into 2 squares.
Mix margarine, brown sugar mixture, flour, baking soda, salt and chopped nuts; small portions with an electric food processor.
Return ice cubes to freezer, an hour to 2 hour or longer depending on ice cube's size. Process remaining chips with electric food processor into creamed filling.
Melt chocolate chips and add them to frosting. Warm over low heat another 1/2 hour or longer depending on ice cube and filling range.
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