Olde Tuskaloosa Fudge Cake
Yield
1 cakePrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ |
butter
|
*
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 ½ | ounces |
unsweetened chocolate
or 12 1/2 tb unsweetened cocoa, and 4 tb butter |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.8 |
butter
|
*
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 101.2 | ml/g |
unsweetened chocolate
or 12 1/2 tb unsweetened cocoa, and 4 tb butter |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 300 F.
Melt butter and chocolate in the top of a double boiler.
Cool slightly. Add sugar and eggs. Mix flour, baking powder and salt, then add to the butter mixture alternately with milk. Add vanilla. Mix in pecan pieces. Grease a 9x13 inch baking pan and dust lightly with cocoa ( makes cake look and taste better than dusting with flour when you're doing chocolate cake). Scrape batter into pan ( Batter is stiff). Bake at 300 F for 10 minutes, then raise temperature to 350℉ (180℃) and bake 20 minutes longer. DO NOT OVERCOOK. When the cake is moving slightly away for the sides of the pan it is done. Allow to cool for about 20 minutes on a wire rack before you try to cut it, or it will just crumble. Cut into squares and serve.
