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Chocolate Fudge Cake

Ingredients
3/4 cup butter or margarine, melted
1-1/2 cups sugar
1-1/2 teaspoons vanilla
3 egg yolks
1/2 cup plus 1 Tablespoon cocoa powder
1/2 cup all-purpose flour
3 Tablespoons vegetable oil
3 Tablespoons water
1/4 cup finely chopped pecans
3 egg whites at room temperature
1/8 teaspoons cream of tartar
1/8 teaspoon salt
Pecan halves
Icing:
1-1/3 cups semi-sweet chocolate chips
1/2 cup heavy or whipping cream

Line bottom of a 9-inch springform pan with aluminum foil; butter foil and side of pan. Set aside.

Combine melted butter, sugar, and vanilla in a large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour, oil, and water; beat well. Stir in chopped pecans. In small mixer bowl, beat egg whites, cream of tartar, and salt until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan.

Bake at 350 degrees for 45 minutes or until top begins to crack slightly. (Cake will not be done in the center.) Cool 1 hour. Cover; chill until firm. Remove side of pan

Icing: Prepare icing at serving time. Combine chocolate chips and cream in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.

Cut cake into 12 slices and place each slice on a serving plate. Pour icing over each cake slice, allowing it to run down the sides of each slice. Garnish with pecan halves. (You can also pour the icing over the entire cake and garnish with pecan halves before icing and allow to cool, then slice it at serving time.)

Serves: 12

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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