Ingredients

1 cup butter
¾ cup cocoa powder
1 ½ cups sugar
4 eggs
1 ½ tsp vanilla
1 cup ROGERS DARK RYE FLOUR
½ cup ROGERS PORRIDGE OATS ANCIENT GRAIN BLEND
¼ tsp salt
¾ cup chopped walnuts
Made with 100% Rye Flour , no Wheat added

Instructions

1.Preheat oven to 325°F.
2.Melt butter then combine in bowl with cocoa and sugar using a mixer. Blend in eggs, one at a time.
3.Add vanilla, grain, flour, salt and blend. Stir in nuts by hand.
4.Pour batter into a prepared 9” x 9” cake pan. Bake for 30-40 minutes.
5.Cool in pan.

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