4 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup cocoa powder
2 cups milk
1 1/2 cups bread flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup red wine
1 1/2 cups white sugar
1/4 cup margarine
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat together eggs, 1/2 teaspoon vanilla, salt and cocoa powder. Stir in milk, vanilla and cornmeal. Mix until blended. Divide the mixture into two parts. Place one part in the bottom of a greased 15x10 inch pan; spread with the egg mixture.
In a large bowl, beat chocolate chips and white sugar until blended. Stir the cocoa mixture into the chocolate mixture until well blended. Set aside the remaining half of the mixture to make the Frosting. Put the batter into a 9x13 inch pan. Place pans on the baking sheet.
Bake in the preheated oven for 50 minutes. Cool completely on baking sheet, using paper to prevent browning.
In a large bowl, beat flour, cornmeal, baking powder, baking soda, margarine and vanilla until blended. Stir the flour mixture into the chocolate mixture until well blended. Pour over baked pie in the prepared pan.
I added a can of diced tomatoes, diced carrots, and mushrooms to the serving dish. I also added a can of whole milk, along with the green beans & mushrooms. I will be making this again--a hearty, satisfying, versatile appetizer!
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