Tweed Bars

I've always liked this unusual bar -

it's more like a cake and has a delicious buttercream frosting.

My friend Dorothy submitted this recipe to our first Greendale church cookbook.

(a bench scraper does a neat job of cutting these iced bars)

For the bars:

• 1/2 cup butter or margarine
• 2/3 cup sugar
• 1 1/3 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 2 squares semi sweet chocolate, grated
• 2 egg whites, beaten (save yolks for frosting)

1. Line a 9x13" pan with parchment paper or grease and flour the pan.
2. Beat egg whites until stiff
3. In another bowl, cream butter and sugar.
4. Add sifted dry ingredients alternately with milk.
5. Fold in grated chocolate and beaten egg whites.
6. Bake in 350º oven for 25 minutes or until inserted toothpick comes out clean.
7. Cool and frost.

Frosting

• 1/3 cup butter or margarine
• 2 egg yolks
• 2 cups icing sugar
• 2 squares semi sweet chocolate shaved

1. Beat together butter and egg yolks.
2. Add icing sugar and beat until creamy.
3. Spread icing on bars.
4. Melt shaved chocolate in a small bowl over hot water (not boiling)
5. Drizzle chocolate in rows about an inch apart
6. Working in the opposite direction, pull a knife tip through the rows of chocolate drizzle.
7. Place bars in fridge until chocolate sets.

Note: I refrigerate these bars because of the uncooked egg yolks in the frosting.