10 – 12
1 cup shortening
9 tablespoons cocoa or 3 ounces unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (12 ounces) carton frozen whipped topping, thawed,divided
2 cups cold milk
1 (3.9 ounces) package instant chocolate pudding mix
1/2 cup chopped pecans, optional
Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
Blend in sugar, eggs and vanilla.
Add flour, salt and baking powder.
Pour into a 9×13 pan, with bottom only greased.
Bake at 350 degrees for about 30 minutes.
In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
Fold in 2 cups of whipped topping.
Spread over brownies.
In another bowl, combine milk and pudding mix.
Whisk till smooth and thickening.
Refrigerate 5 minutes, then spread over cream cheese layer.
Top with remaining whipped topping.
Sprinkle with pecans if desired.