Price to make: $1.77
Yield: 9x13 pan
Time: Prep – 2 minutes, Cook – N/A
1 cup water
2 Tbsp cocoa
2 tsp vanilla extract
2 sticks margarine
4 eggs
1 cup sugar
- Blend all ingredients in a blender.
- Pour into 9x13 pan and freeze.
- Cut into small squares when frozen and place into mini cupcake holders.
Tips: The recipe sounds simple enough but look how it came out. The margarine did not blend and it ended up tasting like frozen margarine with vanilla extract. The only time I have heard of using raw eggs in a recipe is for a mousse.
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