From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 1-3/4 sticks butter
  • 4 ounces bitter chocolate
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2 cups pecans


    Grease and line two 8-inch layer cake pans.  Set oven at 350 degrees.  Melt chocolate and butter over steam in top of double boiler.  When cool, add sugar, vanilla and eggs beaten together.  (Do not use mixer.)  Do not reheat after combining these.  Dredge pecans in flour and add last.  Pour into prepared cake pans.  Put a pan of water in oven while baking.  Bake about 30 to 40 minutes.  Let cake get cold before removing from pan.

    Icing for Fudge Cake

  • 1 to 2 boxes of powdered sugar
  • 2 tablespoons cocoa
  • 1/4 cup butter
  • Evaporated milk
  • 1 teaspoon vanilla
  • 1 cup pecans

    Mix 1 box of sugar and cocoa.  Cream in butter.  Add milk and vanilla, a little at a time until really thick.  If more sugar is needed to achieve this, add it.  Spread on cake and add pecans.  Put in refrigerator for 24 hours before cutting.



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