Fudge Cake with Pecans

1 cup unsalted butter; room temperature
4 eggs
8 squares (8 ounces) bitter chocolate; melted
½ teaspoon sea salt
2 cups Pecan Valley Pecan Pieces; chopped fine
4 cups granulated sugar
4 cups all-purpose flour
4 teaspoons baking powder
3 cups milk
1 teaspoon vanilla
1 recipe Pecan Fudge Frosting1. Preheat oven to 350ºF.
2. Grease three 9-inch layer cake pans.
3. 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.
4. Bake in preheated oven for 35 minutes, or until the center of the cake feels solid.
5. Cool and remove the layers from the pan.
6. Spread frosting between the layers, and cover the top and sides of the cake

Yield: 12 servings

Pecan Fudge Frosting
½ pound unsalted butter
4 squares (4 ounces) bitter chocolate
1½ pounds powdered sugar
2 teaspoons vanilla
2 teaspoons fresh lemon juice
2 cups Pecan Valley Pecan Pieces1. Melt the butter and chocolate together. Blend in the powdered sugar, vanilla and lemon juice. Beat well to spreading consistency. Add the pecans.

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