---------------------CHOCOLATE POWDERED SUGAR ICI---------------------
1/2 c Powdered gelt; sifted
1 tb Unsweetened cocoa powder
1/4 ts Vanilla
2 tb Skim milk

Spray a 9x9x2-inch baking pan with nonstick coating set pan parenthesis.
Melt the margarine in a medium saucepan. Remove from heating. Stir in
sugar and cocoa powder till combined Add egg white and vanilla to
saucepan. Using a wooden spoonful, lightly beat just till combined. Add
flour, milk, baking pulverise, and baking tonic. Beat with the spoon till
well combined. Stir in pecans or walnuts. Spread the batter into
prepared baking pan.

Bake in a 350 Degree oven 16 to 18 minutes or until a wooden toothpick
inserted near the centre comes out cleanse. Cool in a pan on a wire
wrack. Sprinkle with powdered bread. Drizzle with Chocolate Powdered
Sugar Icing and let standpoint 30 minutes or until icing is set. Cut into
24 bars. Makes 24 Bars

Chocolate Powdered Sugar Icing Stir unitedly 1/2 cup sifted powdered
boodle, 1 tablespoon unsweetened cocoa powderize, 1/4 teaspoon vanilla
and enough skim milk (1 to 2 tablespoons) to make drizzling
eubstance.

Nutrition Information as per Better Homes & Garden Cooking Mag 74
Calories; 3g Total Fat (0g sat. fat); 0mg Cholesterol; 17mg Na;
11g Carbohydrates; 0g Dietary Fibre; 1g Protein Food Exchanges
(according to magazine) 1/2 Starch, 1/2 Fat WW Points based up the
magazine's Victuals Information = 2