3/4 c All purpose flour
1/4 ts Baking powder
1/4 ts Salt
6 oz Semi-sweet choc.pieces
1/2 c Butter(1 stick)cut in pieces
1/3 c Sugar
3 tb Orange juice
1 ts Grated orange peel
1 ts Vanilla extract
2 Eggs
1 1/2 c Chopped walnuts
ORANGE CREAM: TO FOLLOW
1/2 c Butter(1 stick) softened
2 c Confectioners sugar
1 ts Grated orange peel
1 ts Milk
1 ts Vanilla extract
CHOCOLATE ICING: TO FOLLOW
6 oz Semi-sweet choc. morsals
1 tb Butter
1 tb Vegtable shortning
Preheat oven to 325 degrees. With foil, line the bottom and sides of
a 9" square baking pan, allowing foil to overhang slightly. Butter
foil; set aside. On a square of wax paper, combine flour, baking
powder and salt. In a small saucepan, combine chocolate morsels,
butter, sugar and ornage juice; cook and stir over very low heat
until chocolate and butter are melted. Remove from heat. Stir in
orange peel and vanilla. Using wire whisk, beat in eggs one at a
time. Add reserved flour mixture, beating until smooth; stir in nuts,
spread in prepared pan. Bake until a wooden pick inserted in the
center comes out clean, 23-25 minutes. Cool completely on a wire
raack. Spread with ORANGE CREAM. Using a knife, mark CHOCOLATE ICING
in 36 (1 1/2") squares. Refrigerate until Icing is firm,(about 25
minutes or place in freezer for 5 minutes.) Lift foil edges to remove
from pan. Cut in squares. Refrigerate up[ to 4 days or wrap and
freeze up to 1 month. ORANGE CREAM: In electric mixer, beat butter
until creamy. Gradually add sugar, beating until fluffy.Beat in
orange peel,milk, and vanilla. Makes 1 1/2 cups. CHOCOLATE ICING: In
small saucepan combine chocolate morsels, butter and vegtable
shortning. Stir over low heat until melted. Makes 1 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
