12 ounces ice, solid
2 1/2 cups white sugar
3/4 teaspoon salt
3 eggs
1/2 cup milk
1 cup all-purpose flour
2 cups nearly-boiling water
4 teaspoons vanilla extract
1 (1.3 ounce) square unsweetened chocolate, chopped
Line a 20-inch square tin with foil because foil can be sticky. In a large saucepan, combine sugar, 1/2 cup of milk and 3/4 of the flour; stir until smooth. In a large bowl, cream the rest of the milk and the flour mixture. Beat in the eggs one at a time. Stir in the vanilla and nuts. Gradually stir in the flour mixture, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. turn out onto a lightly floured surface and divide dough in half. Roll out dough and press into prepared pan. Chill 10 minutes before serving.
I have made this recipe for the last two seasons and it is always a big hit. I usually use a chocolate bar or two from a box to save, but I find that I need to make a handful in my food processor for the purpose. I also use about a tablespoon of powdered milk in place of the evaporated milk, because I find that the powdered version makes the filling a bit runny. Finally, I use peanutbutter less brownie mix than the brand name. It really does make a difference. I usually make either 1/2 c. or 1/3 c. of the frosting and then sprinkle the remaining frosting on top. I always make 3-4 inch rounds, leave the tip of the frosting poking out a bit. You can vary the number of frosting colors and decorations that you want, from a light pink to a deep chocolate color! Try different
The only way I'd make it again. We missed the half cup of brown sugar that goes into the recipe. We tried adding it but it was too sweet, and so we used the store bought brown sugar instead. It took a little thought, but it turned out. Next time I make it, I'd try including the optional heavy whipping cream. The family loved it!
This was a great idea! I made sure to well drain the milk before adding the dry ingredients. However, I did realize it was kind of watery so it is not a recipe you can totally knock out in one day. I put it in a cake pan and let it cool a bit before frosting and icing. I also didn't route any baking cocoa or confectioners sugar thru the bottom of the cupcake shell, lol. Instead, I put it in a very small dish, with a small knife, for that matter. The small knife tip can still cut through that cake-like cake-like texture.
⭐ ⭐ ⭐ ⭐ ⭐