These cut into squares nicely and pack well for lunch, with delicious icing. Don’t trade your lunch! 1/2 cup butter, softened, plus 1 tablespoon, softened 1 cup sugar plus 1/3 cup 1 egg 3 ounces melted chocolate, cooled but not hardened 12/3 cup flour 1 teaspoon baking soda dash salt 1 cup chocolate milk plus 2 tablespoons
2 tablespoons Karo syrup
2/3 cup chocolate chips
8 inch square glass pan
Beat butter with sugar. Beat in the egg. Beat in the cooled but not hardened chocolate until combined.
Stir together the flour, the baking soda and the dash of salt.
Pour the syrup into the milk and stir.
Alternately add the flour mixture, and stir, then add the chocolate milk mixture, and stir, to the butter-chocolate mixture. Do this in three parts.
Stir in the chocolate chips.
Butter and sugar the 8- inch square glass pan. Pour in and level the chocolate cake batter.
Bake in a slow oven, at 325 F degrees for 40 to 50 minutes or less, until a skewer thrust through the middle comes out clean.
While the snack cake is baking, make the fudge icing:
Fudge Icing
5 ounces melted chocolate, cooled but not hardened
4 cups powdered sugar
6 tablespoons milk or cream
1 teaspoon vanilla
6 tablespoons butter, softened
In a large glass or ceramic bowl, pour together the ingredients. Place this bowl in an even larger bowl (or sink) of ice. Beat until the ingredients are combined and they are of the consistency you want. Taste and adjust ingredients as desired: add more butter to make the icing richer, add more chocolate or cocoa to make the icing more chocolate, add more powdered sugar to make it sweeter and thicker, add more milk or cream to make it lighter and more whipped in consistency.
Ice when the cake is completely cool or the fudge icing will melt.
Keep the iced cake in the refrigerator, covered.
— Mel Baker is an experienced chef, caterer and cafe manager. She resides in York County and has published “The Noisy Oven” since 2006. Email her a noisyoven@gmail.com.
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