1/3 cup margarine or butter
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla
1/4 cup milk
3/4 cup all-purpose flour
1/4 teaspoon Clabber Girl Baking Powder
1/4 teaspoon baking soda
1/3 cup red raspberry or apricot preserves
Grease a 9x9x2-inch baking pan. Set aside. In a medium saucepan melt margarine. Remove from heat. Stir in sugar and cocoa powder. Add egg and vanilla. Using a wooden spoon, lightly beat just till combined. Stir in milk. Add flour, baking powder, and baking soda. Beat till combined. Spread into the prepared pan.
Bake in a 350° oven for 20 to 25 minutes or till a toothpick inserted near the center comes out clean. Cool in pan on a rack for 10 minutes. Snip pieces of fruit in preserves. Spread preserves over warm bars. Cool completely. Drizzle with Cocoa Glaze. Makes 24.
Cocoa Glaze: In a saucepan cook and stir 1 tablespoon milk, 1 tablespoon margarine or butter, and 1 tablespoon unsweetened cocoa powder till margarine melts. Remove from heat. Stir in 3/4 cup sifted powdered sugar and 1/4 teaspoon vanilla. Makes 1/3 cup.