Ok sisters. Remember I shared a couple weeks back that I had a chocolate recipe I really wanted to post but I couldn’t think of the DoAhead? Well I think I had an epiphany. This recipe can be used to make a cake OR you can bake it in a cookie sheet. IF you go the cookie sheet route you have enough bars to last for days. Technically, that’s cooking ahead. (How’s that for rationalization?)

Bottom line, these bars are the bomb. My son has a classmate who’s Mom made them. My kiddo came home raving so I had to get the recipe. I was grateful to have it for several reasons.

1. They are chocolate. Anything chocolate tends to make me grateful.

2. The recipe lends itself beautifully to a large batch. When it comes to food—— large anything is important when you have three teens and their friends in the house.

3. I have been looking for years for a moist, well-raised “brownie” that I can bake in a cookie sheet. Many of the recipes I’ve tried in the past have been flat and on the dry side. NOT these bad boys.

So without further delay…

Julie’s Wacky Bars

Ingredients:

3 Cups Flour

2 tsp Soda

1/2 Cup Cocoa

2 tsp Vinegar

2 tsp Vanilla

2 Cups Sugar

1 tsp Salt

2/3 Cup Oil

2 Cups Water

Blend all ingredients. Lightly Grease a cookie sheet (or cake pan). Pour onto cookie sheet. Bake at 350 until toothpick comes out clean. (Approximately 15 minutes if baked in cookie sheet.)

Here’s the frosting!

Fudge Frosting

Ingredients:

6 Tbsp Butter

6 Tbsp Milk

1 1/2 Cups Sugar

1/2 Cup Chocolate Chips

Boil ingredients for 1 minute. Stir occasionally. Will thicken to spreading consistency as it cools but don’t wait too long to spread. It will go on smoothly if done quickly after heating.

That’s it, a DoAhead recipe if only because of the large quantity made!