Recipe Rating:
Prep Time: 20 min
Total Time: 45 min
Makes: 48 servings, 1 square each
1 cup cold water
1 cup (2 sticks) butter or margarine, divided
3 squares BAKER'S Unsweetened Baking Chocolate, divided
2 cups flour
2 cups granulated sugar
2 eggs, lightly beaten
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. baking soda
1/2 tsp. salt
6 Tbsp. milk
4-1/2 cups sifted powdered sugar
1 tsp. vanilla
1/2 cup chopped PLANTERS Pecans
PREHEAT oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 of the chocolate squares in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
PLACE remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 chocolate squares and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.
KRAFT KITCHENS TIPS
Great Substitute
Substitute miniature semi-sweet chocolate chips for the pecans.
Nutrition (per serving)
Calories 150
Total fat 6g
Saturated fat 3g
Cholesterol 20mg
Sodium 85mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 17g
Protein 1g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 2%DV
