b'4 Whole Eggs2 1/4 CupGranulatedSugar1 1/4 TeaspoonSalt1/2 CupCocoa PREHEAT OVEN TO 350 DEGREES.1 1/2 Teaspoon Vanilla ADD WHOLE EGGS, SUGAR, SALT, COCOA, VANILLA, BAKINGPOWDER, AND PECANS INTO MIXING BOWL. MIX ON MEDIUM1/2 Teaspoon Baking SPEED FOR 3 MINUTES OR UNTIL SMOOTH. SCRAPE BOWL. PowderADD SHORTENING TO SAUCEPAN AND MELTDOWN TO LIQUID.1/2 CupSmall Pecan DO NOT BOIL.PiecesADD CORN SYRUP TO SAUCE PAN AND STIR. ADD TO THE1/2 CupLight Corn MIXING BOWL ABOVE AND MIX ON LOW SPEED FOR 1 Syrup MINUTE. MIX IN FLOUR. SLOWLY ADD WATER AND BLENDWELL FOR APPROXIMATELY 1 MINUTE AT MEDIUM SPEED.3/4 CupCrisco AFTERFLOURISMIXEDINSCRAPEDOWNBOWL. ShorteningPOUR BATTER INTO A GREASED 15x10x1 INCH BAKING2 CupsSoft -A- Silk PAN. Cake FlourBAKE AT 350 DEGREES FOR 25 TO 35 MINUTES OR UNTIL1/4 Cup Water A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.COOL IN PAN.Chocolate Fudge Icing FROST WITH CHOCOLATE FUDGE ICING ( PAGE 276 ). CUT( page 276 ) INTO 2x2 SQUARES.MAKES 3 DOZENBROWNIES.105'