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Mocha Squares

This is my all-time favorite dessert recipe! I found it in Tina in the Kitchen, a cookbook put out by Imperial Pure Cane Sugar in the 1960s. I ordered the book off the back of a sugar package and this was the recipe I fell in love with. The Browned Butter Icing goes perfectly with the mocha taste.

9 Tbsp Cocoa + 3Tbsp Oil or 3 squares Unsweetened Chocolate, melted

2 Tbsp Instant Coffee powder

1½ cups Cake Flour, sift before measuring

1 tsp Baking Powder

1½ tsp Salt

½ cup soft Butter, room temperature

½ cup Shortening

2 cups Sugar

4 Eggs

Brown Butter Icing – recipe follows

Preheat oven to 350°. Generously grease and flour a 13x9x 2-inch pan.

Sift cocoa, coffee powder and flour together with baking powder and salt. Cream butter with shortening until light and fluffy, gradually adding sugar. Add eggs and oil; beat until well blended. Blend in flour mixture and mix well.

Spread batter the pan. Bake 30 to 40 minutes, or until done. Cool in the pan on a rack.

Browned Butter Icing:

¼ cup Butter

3 cups Powdered Sugar, sifted

3 Tbsp Half-and-Half, Cream or Milk

1 tsp Vanilla extract

Heat butter until lightly browned and foamy; be careful not to burn. Beat in confectioners’ sugar, half-and-half, and vanilla extract until smooth and spreadable.

Spread Mocha Squares with Browned Butter Icing.  When icing is set, cut into bars. Makes about 36 bars.

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