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Fudge Cake

Source of Recipe


From "What Can I Bring?" by Elizabeth Heiskill



List of Ingredients



• 8 ounces (1 cup) unsalted butter
  
• 4 (1-ounce) squares semisweet baking chocolate, finely chopped
  
• 1¾ cups granulated sugar
  
• 4 large eggs
  
• 1 cup (about 4¼ ounces) all-purpose flour, sifted
  
• Dash of kosher salt
  
• 1 cup chopped toasted pecans
  
• 1 tsp vanilla extract
  
• Powdered sugar
  






Instructions



1. 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.
   
   
2. Coat a 9-inch square pan with cooking spray. Line the bottom and sides of the pan 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.
   
   
3. 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