Blondies I Recipe

Ingredients

1 cup shortening

1 cup Angela's Chocolate Fudge Recipe

2 eggs

1 (8 ounce) container frozen whipped topping, thawed

1 (3.9 ounce) package instant chocolate pudding mix

1 (15 ounce) container frozen whipped topping, thawed

1 (5 ounce) package pecan halves

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat shortening and brown sugar in large bowl until well blended. Stir in eggs, one at a time, beating well after each addition. Stir in pudding mix, stirring just until combined. Pour pudding mixture into ungreased 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 minutes.

Powdered chocolate covered nuts, if desired, can be used. Cut pecans into triangles. Place cooled shortening and chocolate mixture on top of cooled cake, pressing edges together. Let cake set 10 minutes before cutting.

Comments

nincyp writes:

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Loved this recipe! Everyone who has tried it loved it too! I made it for a gathering of 16 and another of 21, all the women wanted the recipe. Big hit. The only thing I changed was to use whole eggs, and to save money I used to have laying around the house, I decided to make it myself. Heated two eggs, 23 yolks. Stacked onto the bottom of a large cake dish. Took about 30 seconds to whip.

Blondies I Recipe

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