FEBRUARY 2004 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

CHOCOLATE FUDGE CAKE

3/4 cup butter or margarine, melted
1 ½ cups sugar
1 ½ teaspoons vanilla
3 egg yolks
½ cup plus 1 Tbsp cocoa powder
½ cup all-purpose flour
3 Tbsp vegetable oil
3 Tbsp water
¾ cup finely chopped pecans
3 egg whites, at room temperature
1/8 tsp. cream of tartar
1/8 tsp. salt
Icing (below)
Pecan halves
  1. Line bottom of 9" springform pan with aluminum foil; butter foil and side of pan. Set aside.
  2. Combine ¾ cup melted butter, the sugar and vanilla in 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.
  3. Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture.
  4. Pour into prepared pan. Bake at 350 for 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; chill until firm. Remove side of pan.
  5. Prepare Icing at serving time. Cut cake into 12 slices, and place each slice on a serving plate. Pour icing over each slice of cake, allowing it to run down the sides of each slice. Garnish with pecan halves.*
*You can pour the icing over the entire cake and garnish with pecan halves before slicing, and allow to cool, then slicing it at serving time.

ICING

1 1/3 cups semi-sweet chocolate chips
½ cup heavy or whipping cream
Combine chocolate chips and cream in small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.

Serves 12

Back to Main Recipes List