Nancy, I think you said the recipe is for chocolate cake, rather than
brownies, (but thank you for copying down that recipe, Penny, I'm
going to try it!)  Nancy, it would be the 12-ounce can for the cake
recipe.

hth

Jennifer

On 5/30/13, Penny Reeder <[email protected]> wrote:
> Hi, I have a recipe for chocolate syrup brownies that I used to make
> -- the recipe is from the 70s -- and it calls for a 16-oz. can of
> chocolate syrup.  I'll paste the recipe below so you can compare.
> Happy baking!
> Penny
> Chocolate Syrup Brownies
> From an Article Containing Recipes Which Would Survive Mailing Long
> Distances (to soldiers in the jungle, or hungry college students).
>
> These appeared in the Washington Post on February 15, 1973.
>
>                                         Chocolate Syrup Brownies
>
> Makes 56
>
> 1/2 cup (1 stick) butter, softened
> 1 cup sugar
> 1 can (16 ounces) chocolate syrup
> 4 eggs
> 1 cup unsifted all-purpose flour
> 1 cup chopped nuts
>
> Cream together the butter and sugar till fluffy.  Beat in syrup, then
> eggs one at
> a time.   Beat in flour gradually; fold in nuts.  Turn into a greased
> 15 x 10 1/2 x
> 1-inch jelly roll pan.  Bake in a preheated oven at 350 degrees for 25
> minutes.
> Cool slightly, then dust with sifted confectioners' sugar.  Score into
> pieces
> roughly 2 inches by 1 inch.
>
> If not packing to mail, spread with:
>
> Chocolate Bit Frosting
>
> In a saucepan combine 1/2 cup (1 stick) butter , 1 1/2 cups sugar
> and 1/3 cup evaporated milk.  Bring to boil and boil 1 minute.  Stir in 1/2
> cup
> chocolate chips and when chips are melted and everything is smooth,
> spread on top of brownies.
>
>
>
>
> On 5/30/13, Nancy Martin <[email protected]> wrote:
>> Hi everyone,
>> In the latest Our Special recipe book, there is a chocolate cake recipe.
>> It
>>
>> calls for a can of chocolate syrup. According to directions for me, sizes
>> range from 12 to 24 ounces. Any guesses how much I should use?
>> thanks for any ideas,
>> Nancy Martin
>>
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