This cake tastes like a double-decker brownie. By substituting matzah cake meal for the flour, it becomes a perfect Passover cake.
- 4 oz. unsweetened chocolate
- 14 T butter or pareve margarine
- 1 1/2 cups sugar 1 tsp. vanilla
- 4 whole eggs
- 2 cups chopped pecans
- 1 cup all-purpose flour or 3/4 cup matzah cake meal
Grease 2 8"" cake pans and line with parchment paper. Melt the chocolate and butter in the top of a double boiler. Let cool. Beat together the sugar, vanilla, and eggs, and add to the chocolate mixture. Dredge the pecans in 1/2 cup of the flour. Add the flour that remains after dredging plus the other 1/2 cup to the batter, mixing well until blended. Add the pecans. Bake, in a pan of water, in a 350 degree oven for 30 minutes, until a toothpick comes out clean when inserted. Let the cake cool slightly before removing it from the pan. Then frost with the following glaze.
Refrigerate to harden the glaze. Glaze Frosting; 6 oz. semi-sweet chocolate 1/3 cup sugar 1/3 cup water Simmer the chocolate, sugar, and water in a saucepan over direct heat, stirring constantly until the chocolate melts. Then simmer over low heat for about 10 minutes.Cool for a few minutes, stirring constantly, until it thickens.
Print this recipe
Source: An American Folklife Cookbook
Submitted By: Linda Wilson
Fudge Cake With Pecans