This recipe has been passed down friend-to-friend for over 50 years and is still one of my very favorite decadent desserts.
-this is one of those awesome recipes you never want to lose. If you are a true chocoholic then this fudgy confection is for you!
Ingredients for caramel topping:
2 Tablespoons Butter
1/4 c light brown sugar
2/3 c light corn syrup
2/3 c heavy cream
1 c pecans, halved
Ingredients for chocolate fudge cake:
1 3/4 c Flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 c butter, softened
1 1/2 c sugar
2 eggs, separated
3 oz (3 squares)unsweetened chocolate,*melted
1 teaspoon vanilla extract or emulsion
1 c milk
Melt 2 TBSP butter in small saucepan; stir in brown sugar. Heat until bubbly. Stir in corn syrup and cream; heat, stirring constantly, just to boiling. Add nuts. Pour into a well greased 10″ bundt pan. Set aside while preparing cake.
Preheat oven to 350~. Sift flour, baking powder and salt. Mix butter and sugar until well combined. Add egg yolks, melted chocolate and vanilla; mix well. Add flour mix alternately with milk. Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan. Bake for 35-45 minutes or until tested done. Cool 15 minutes then remove from pan.
*an easy, almost sure-proof way to melt chocolate is to put the chocolate squares in a small bowl and set in the microwave on high for one minute or so, stopping every 10 seconds to stir up your squares of chocolate. Keep repeating this until the chocolate is ALMOST melted, then remove from microwave and stir until chocolate is smooth and totally melted.