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Fudge Cake

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"When my mother talks about this fudge cake her eyes glaze over. This cake was sold in perfect squares neatly wrapped in wax paper at the Lowry Motor Court restaurant in Greenville, Mississippi. Mama said they sold it by the register under a glass dome. I was asked by a client to make this favorite cake for a party. She also asked that the squares be wrapped in wax paper for nostalgia sake. I don't know that I have ever said as many cuss words as I did that day trying to wrap those little suckers in wax paper. More power to the Lowry ladies!"

List of Ingredients

â—¦ 8 ounces (1 cup) unsalted butter
â—¦ 4 (1-ounce) squares semisweet baking chocolate, finely chopped
â—¦ 1¾ cups granulated sugar
â—¦ 4 large eggs
â—¦ 1 cup all-purpose flour, sifted
â—¦ Dash of kosher salt
â—¦ 1 cup chopped toasted pecans
â—¦ 1 teaspoon vanilla extract
â—¦ Powdered sugar


Recipe

Preheat the oven to 300° F.
Place the butter and chocolate in a large microwave-safe bowl. Microwave on high until completely melted, about 1 minute, stirring every 20 seconds. Add the sugar, and stir until well combined. Cool 10 minutes. Add the eggs, one at a time, and stir with a wooden spoon until blended after each addition. Fold in the flour and salt. Stir in the chopped pecans and vanilla.

Coat a 9-inch square pan with cooking spray. Line the bottom and sides with parchment paper, allowing 4 to 5 inches to extend over sides. Coat the parchment paper with cooking spray. Pour the cake mixture into the prepared pan.

Bake in the preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack 30 minutes. Lift the cake from the pan, using the parchment paper sides as handles, and cool completely, about 30 minutes. Cut into squares before serving. Dust with powdered sugar just before serving.


Serves 16