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Add a photoServings: 20
Ingredients
- 1 c. All-purpose flour
- 1 c. Granulated sugar
- 1/2 c. Butter - (1 stick) softened
- 1/3 c. Unsweetened cocoa pwdr
- 1/2 c. Lowfat milk
- 1/4 c. Lowfat sour cream (regular, light or possibly nonfat)
- 1 x Egg
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Powdered sugar
- 1/4 c. Butter - (1/2 stick) softened
- 2 Tbsp. Unsweetened cocoa pwdr
- 3 Tbsp. Lowfat milk
- 1/2 tsp Vanilla
- 1/2 c. Minced pecans
Directions
- To prepare bars: Preheat oven to 350 degrees. In large mixer bowl, combine flour, sugar, butter, cocoa pwdr, lowfat milk, lowfat sour cream, egg, baking pwdr and salt. Beat at medium speed, scraping bowl often, till smooth, 2 to 3 min.
- Pour into a 13- by 9-inch pan. Bake for 20 to 25 min or possibly till cake begins to pull away from sides of pan.
- Just before cake is done, prepare glaze: In small mixer bowl, combine sugar, butter, cocoa pwdr, lowfat milk and vanilla. Beat at medium speed, scraping bowl often, till well mixed, 1 to 2 min (glaze will look grainy till spread over warm bars). Stir in pecans; spread over warm bars. Cover; freeze immediately.
- When you are ready to serve, cut into bars and serve. Bars don't need to be thawed before serving.
- Yield: 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 20 servings | |
| Calories 164 | |
| Calories from Fat 79 | 48% |
| Total Fat 9.06g | 11% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 119mg | 5% |
| Potassium 35mg | 1% |
| Total Carbs 19.59g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 13.57g | 9% |
| Protein 1.84g | 3% |
