Here’s the fourth recipe from the vintage “Favorite Holiday Recipes” sheet from Carnation, this one’s probably from the 1960’s since it includes a promotion for a Carnation cook book from that time. The cover of the recipe sheet/folder is at the bottom as well as links to two recipes that were in this sheet as well as the other previously archived one.

Double Chocolate Brownie Cake
(Makes 24 bars)

1 cup sugar
1/2 cup cocoa
3/4 cup softened butter
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 cup flour
1/2 cup undiluted Carnation Evaporated Milk
1 cup chopped walnuts
Creamy Chocolate Icing

Beat sugar, cocoa, butter, eggs, vanilla and salt together until light and fluffy. Alternately add flour and Carnation to butter mixture, beating slowly until just blended. Fold in nuts. Spread batter into buttered 12 x 7½ x 2-inch baking dish. Bake in moderate oven (350°F.) 20-25 minutes. Cool. Frost with Creamy Chocolate Icing and cut into 24 bars.

CREAMY CHOCOLATE ICING: Melt 3/4 cup semi–sweet chocolate pieces with 3 tablespoons butter. Cool. Blend in 1 cup sifted confectioners sugar alternately with 1/4 cup undiluted Carnation Evaporated Milk. Beat well to spreading consistency.

This sheet also included two recipes from another Carnation recipe sheet I’ve archived here, Carnation Pumpkin Pie and Five Minute Fudge.