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FUDGE CAKE


Fudge Cake

from River Road Recipes...
The Textbook of Louisiana Cuisine
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INGREDIENTS:

1-3/4 sticks butter
4 ounces bitter chocolate
4 eggs
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
2 cups pecans

TO PREPARE:

Grease and line two 8-inch layer cake pans. Set oven at 350
degrees. Melt chocolate and butter over steam in top of double
boiler. When cool, add sugar, vanilla and eggs beaten together.
(Do not use mixer.) Do not reheat after combining these.
Dredge pecans in flour and add last. Pour into prepared cake
pans. Put a pan of water in oven while baking. Bake about 30
to 40 minutes. Let cake get cold before removing from pan.

Icing for Fudge Cake

1 to 2 boxes of powdered sugar
2 tablespoons cocoa
1/4 cup butter
Evaporated milk
1 teaspoon vanilla
1 cup pecans

Mix 1 box of sugar and cocoa. Cream in butter. Add milk and
vanilla, a little at a time until really thick. If more sugar
is needed to achieve this, add it. Spread on cake and add
pecans. Put in refrigerator for 24 hours before cutting.

SERVES 8
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Copyright 1959 The Junior League of Baton Rouge, Inc. All
rights reserved.