8-inch chocolate malted milk cake 2 oz. unsweetened chocolate

8-inch chocolate malted milk cake 2 oz. unsweetened chocolate 1/2 cup butter or margarine 11/4 cups sugar 2 eggs 1 tsp. vanilla 2 cups cake flour 1/2 tsp. salt 1 T. vinegar or lemon juice 1 cup milk 1 tsp. baking soda 1 T. malt vinegar Cocoa powder Chocolate frosting (recipe follows)

1/2 cup chopped walnuts Melt chocolate and set aside to cool. Cream together butter and sugar until light and fluffy. Add eggs, 1 at time, beating well after each addition. Blend in vanilla. Combine flour and salt. Combine vinegar and milk. Blend flour into creamed mixture alternately with sour milk, mixing well. Add chocolate, blending thoroughly. Dissolve baking soda and malt vinegar in bowl large enough to accommodate foaming of mixture. Add to batter, mixing well. Divide batter equally between 2 (8-inch) square cake pans, greased and dusted with cocoa powder. Bake at 350 degrees 30 minutes or until wood pick inserted in center comes out clean. Cool in pans 10 minutes, then remove and cool completely on wire racks. Place 1 layer, top side down, on serving platter. Spoon about 1/3 cup Chocolate frosting into layer and. spread evenly to edge. Sprinkle with* chopped walnuts. Place other layer, top side up, on frosted layer. Frost sides of cake, then top, covering completely. Makes 12 to 16 servings. Chocolate frosting 4 oz. unsweetened chocolate 1/2 cup butter or margarine 4 cups powdered sugar 4 to 6 T. milk 1 tsp. vanilla Melt chocolate and set aside to cool. Combine butter and powdered sugar in food processor container fitted with plastic blade. While processing, add milk, vanilla and chocolate through feeder tube. Blend until' smooth and creamy. For 8-inch cake. Makes 2 1/3 cups. Mint frosted brownies 2 eggs 1 cup sugar 1/2 cup butter or margarine, melted 1 tsp. vanilla extract 2/3 cup all-purpose flour 6 Tbsps. cocoa 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup chopped walnuts (optional)

Mint frosting Heat oven to 350 degrees. Grease 8x8x2-in. pan. In small mixer bowl beat eggs well; gradually beat in sugar. Blend in melted butter and vanilla. Combine flour, cocoa, baking powder and salt; add to egg mixture, blending pull away from sides of pan. Cool, then frost. Cut into squares when frosting has set. Makes 16 brownies. Mint frosting; In small mixer bowl, combine 2 Tbsps. softened butter or margarine, 1 cup confectioner’s sugar, 1 to 2 Tbsps. milk, 1/4 tsp. vanilla extract, 1/8 tsp. mint extract and 3 to 4 drops green or red food color. Beat until creamy and of desired consistency.