Serves: 9
Total Calories: 499

1/2 cup butter or margarine, softened
1 1/4 cups brown sugar
2 eggs
1/2 cup carob powder
1/2 cup water
2 1/2 cups flour sifted unbleached
1 teaspoon baking soda
pinch salt
2/3 cup buttermilk
2 teaspoons vanilla extract
2/3 cup sunflower seed
* Part two.
2 tablespoons butter real
3/4 cup dry milk powder
1/4 cup carob powder
1/4 cup honey
1/4 cup milk
1 teaspoon vanilla extract

Heat oven to 350°. Grease and flour a 9 x 13-inch baking pan. Cream butter or margarine and sugar until light and fluffy add eggs and beat until light. Blend carob powder with water. Stir into creamed mixture, blending well. Combine dry ingredients and add to creamed mixture alternately with buttermilk, beating after each addition. Add vanilla and sunflower seed. Pour batter into prepared pan. Bake 30 to 35 minutes. Cool. Prepare the following frosting.

Carob frosting:
*Cream butter and dry milk. Add carob powder and beat until well blended. Add honey, milk, and vanilla continue to beat with electric mixer until light and fluffy, about 6 to 8 minutes. Spread immediately on cool cake. Cut into squares to serve.

Note: This frosting recipe makes enough to frost the top of one 9 x 13-inch cake.

Nutritional Facts:

Serves: 9
Total Calories: 499
Calories from Fat: 208

More Recipes from the Healthy And Happy Snacks Cookbook:
Carob Cake Squares