Ingredients Jump to Instructions ↓

  1. 1 c Butter; soft

  2. 4 Eggs

  3. 8 Choco.squares; bitter;

  4. -melted 1/2 ts Salt

  5. 2 c Pecans; chopped fine

  6. 4 c Sugar

  7. 4 c Pastry flour

  8. 4 ts Baking powder

  9. 3 c Milk

  10. 1 ts Vanilla

  11. Pecan fudge frosting: 1/2 lb Butter

  12. 1 1/2 lb Powdered sugar

  13. 2 ts Vanilla

  14. 4 Chocolate squares; bitter

  15. 2 ts Fresh lemon juice

  16. 2 c Pecans; chopped

  17. 350-degrees. Grease three

  18. 9" layer cake pans. In a large bowl, cream the butter, gradually add sugar and beat until fluffy. Add the beaten eggs and melted chocolate. Stir the dry ingredients and blend in alternately with the milk. Add the nuts and vanilla. Pour into prepared pans. Bake for 35 minutes, or until the center of the cake feels solid. Cool and remove the layers from the pan. FROSTING: Melt the butter and chocolate together. Blend in the rest of the ingredients except the nuts. Beat well to spreading consistency. Add the pecans. Spread this frosting between the layers, and cover the top and sides of the cake. To serve, slice the cake with a sharp knife which you clean after each cut. --


Send feedback