1 1/4 cups sugar
3/4 cups butter
1/2 cups unsweetened cocoa powder
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 teaspoon baking soda
1 cup Longmont Dairy Farm Milk
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

In a large saucepan, slowly heat sugar, butter, and cocoa powder, stirring constantly. Remove from heat and add eggs and vanilla. Beat lightly until just combined.

In a separate bowl, combine flour, baking powder and soda. Add 1/3rd of the flour to the chocolate mixture followed by 1/3rd of the milk, then mix. Continue adding the flour and milk in thirds and beating after each addition. Stir in the nuts.

Pour the batter into a greased 15” x 10” x 1” baking sheet. Bake in 350 degree oven for about 20 minutes or until a toothpick comes out clean. Watch the edges for over baking. Cool on a wire rack. Frost with Sour Cream Fudge Frosting or dust with powdered sugar.

Serve with a glass of ice cold milk or that homemade peppermint ice cream from last month’s Mooo News.