Recipe - Candy Tree

CAKE
4 Squares; (4oz)unsweetended
chocolate
2/3 cup Butter
1 One fourth cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
4 Kor; (39g)Sbars or 4
(50g)Dark Mars bars
3 Eggs
1 cup Granulated sugar
2 teaspoon Vanilla
1 cup Walnuts; almonds or pecans,
coarsely chopped and
toasted

GLAZE
1 cup Semisweet chocolate chips
3 tablespoon Butter

Prep time:20 min.

cooking time:45 min.

1. Preheat oven to 325F. Lightly grease a 9inch square or springform pan.
Cut chocolate and butter into several pieces. Combine in a saucepan set
over low heat. Stir until melted, about 6 minutes. Or microwave on medium
for 2One half minutes, stirring halfway through.

2. In a small bowl, stir flour with baking powder and salt. Coarsely chop
candy bars.

3. In a large bowl, whisk eggs. Gradually stir in sugar, slightly cooked
chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in
chopped candy bars and nuts.

4. Pour batter into prepared pan and smooth top. Bake in centre of
preheated oven for 3540 minutes for Skor bars or 4550 minutes for Mars
bars, or just until cake begins to pull away from sides of pan. Do not
overbake. Cool cake in pan on a wire rack.

5. To prepare glaze, combine chocolate and butter in a small saucepan set
over low heat. Stir frequently until melted, about 4 minutes. Or microwave
on medium for 1One half minutes, stirring halfway through. Stir until smooth
and thick. Spread over cool cake. Serve thin wedges of room temperature
cake with vanilla ice cream. Covered and refrigerated, cake will keep well
for up to 4 days.

6.8g protein, 36.2g fat, 47g carbohydrated, 2.3mg iron, 70mg calcium,
513 calories

Posted to JEWISHFOOD digest by Jeff Freedman jeff.freedman@sympatico.ca
on Dec 10, 1998, converted by MM_Buster v2.0l.