(Picture and recipe taken from allrecipes)
This week I've had the wonderful problem of needing to use up all the chocolate in the house before we move in a few days. I found a recipe that uses up 16oz of chocolate syrup and FOUR eggs. Considering we still have almost 2 dozen eggs this recipe made a good dent in my stash. I also doubled the butter called for, quite by accident. But since the idea here is to use EVERYTHING up, it was probably a good idea in retrospect. The recipe posted is for the original amount of butter. These came out great and were extremely fast and easy to make. I wasn't sure we could eat this much chocolate cake... but with the stress of moving we seem to be making good headway :D
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 (16 ounce) chocolate syrup
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- GLAZE:
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup butter, cubed
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Directions
- In a large mixing, cream the butter and sugar. Add eggs and vanilla; mix well. Stir in syrup. Combine the flour, baking powder and salt; add to creamed mixture an mix well. Stir in nuts. Pour in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. For glaze, combine the sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat; boil for 1 minutes.
- Remove from the heat. Add chips and vanilla; beat with a wooden spoon until smooth. Spread over warm bars. Cool on a wire rack before cutting.
