Neva’s Chocolate Fudge Cake

By mrboyton

Ingredients

• 1/4 lb. unsweetened chocolate squares (4 squares)
• 2 sticks butter (1 Cup)
• 4 eggs, beaten
• 2 Cups sugar
• 2 Cups pecans, large pieces, do not finely chop
• 1 Cup flour
• 1 tsp. PURE VANILLA EXTRACT
• Frosting
• 1 lb. powdered sugar
• 4 TB. COCOA POWDER
• 2 sticks butter (1 Cup), room temperature
• 1 tsp. PURE VANILLA EXTRACT
• 3-4 TB. milk
• 1 Cup pecans, large pieces, do not finely chop

Preparation

Step 1

Preheat oven to 375°. Melt the chocolate and butter in a heavy saucepan over low heat. Let cool slightly. Stir in the beaten eggs and sugar. Put the pecans in the flour,
toss, and then add to the chocolate mixture. Add the VANILLA, mix until well blended. Pour the batter into 2 greased and floured 9-inch round cake pans lined with greased waxed paper. The waxed paper is very important, or the cake will stick!
Place a pan of cool water on the rack under the cake while baking. This is a thin, dense cake and the pan of water helps it cook evenly and the steam from the water helps it stay tender. Be careful when you open the oven door as it will be hot and steamy. Bake at 375° for about 30 minutes. Let cool 10 minutes before carefully removing from the pan to a rack. Cool completely before frosting.

Frosting: Sift the powdered sugar and COCOA over the butter in a medium bowl. Add the VANILLA, then beat until smooth, drizzling the milk in as you go. The icing may not need the final TB. of milk to be smooth. Fold in the pecans. Spread between the cake layers and on top. No need to frost the sides. Refrigerate the cake overnight.
TIP: When serving, cut the pieces smaller than normal cake-size, as this cake is very dense and fudgy!

Prep. time: 30 minutes
Baking time: 30 minutes
Yield: 32


Nutritional Information: Servings 32;
Serving Size 1 piece (67g); Calories 320; Calories from fat 190; Total fat 21g; Cholesterol 55mg; Sodium 90mg; Carbohydrate 33g; Dietary Fiber 2g.