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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I needed SOMEthing sweet for an afternoon snack and modified a shortbread recipe to come up with this. It's not chocolate, but I have used vanilla instead of lemon, omitted the peel and added about 1/2 cup chocolate chips because that was the only chocolate in the house. This is a fairly dense, hearty cake Ingredients:
2 eggs |
1 cup granulated sugar |
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon lemon extract |
1 teaspoon dried lemon peel |
1/2 cup margarine or 1/2 cup butter, melted |
1 cup chopped pecans |
Directions:
1. Beat eggs with sugar.
2. Add remaining ingredients and mix well.
3. Pour into well greased 8 x 8-inch pan.
4. Bake at 325°F for 30 minutes or until tests done.
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