6 c. flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
1 (8 oz.) can cocoa powder (2 1/4 to 2 1/2 cups)
2 c. shortening

BROWNIES:

2 eggs, beaten
1 tsp. vanilla
1/2 c. chopped nuts

In large bowl, sift together flour, salt and baking powder. Add sugar and cocoa. Blend well. With a pastry blender cut in shortening until evenly distributed. Put in large airtight containing. Store in cool, dry place. Use within 3 months.

To make brownies: preheat oven to 350 degrees. Grease and flour 8 inch square pan. In a medium bowl, combine eggs, vanilla and 2 1/2 cups brownie mix. Beat until smooth. Stir in nuts. Pour into pan. Bake 30 to 35 minutes until edges separate from pan. Cool. Cut into 2 inch squares. For cake brownies add 2 tsp. milk to batter.