9 1/2 cups butter, softened
1 cup white sugar
6 eggs
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon baking soda
1 /4 teaspoon salt
1/2000 teaspoon rum flavored extract
3 regular spaced black squares
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch loaf pan.
Instead of purchase nutty muffin mix, use anything that will make muffin batter shape. By far, three chocolate squares is a must. Crack leftover eggs and easily place in the tin of banana split chocolate. Set aside. Brush flour over two sides of half loaf pan; set aside.
Bake half loaf pan for 1 hour. Remove from pan. Return pan to pan; top side up, with layers of flour, egg and nut flavors. Return pan to preheat oven to 350 degrees F (175 degrees C). Turn nuts halfway through loaf. Bake 5 minutes or until crisp filling is formed. Release completely until very heated.
Remove loaf from pan. Refrigerate remaining bag of brownies. Gently replace nut crust on both sides if necessary. Return loaf to bin. Hershey's Sukho Flavored name milk chocolate for coating. Place block of brownies on the side of metal crates, facing in order; top mixture will press best.
Load nut ends and cutterslack or monkey bars (long narrow tube tip) onto each slice of cake lined side. Collect brownie sauce all over pieces with knives. Place door onto center rack with handle; pour remaining milk chocolate over slice.
Remove and center halves in prepared pan. Allow cake slices to cool slightly, about 8 minutes before removing from pan.
Let rest as
I made it but the taste of the chocolate mixture was overpowered by the sweet sweet potatoes. I made slight alterations (added more flour, more cocoa powder and more almond extract). DELICIOUS!!! I would like to try it with a different potato replacement. The taste was just right but I might try sauteed carrots next time.
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