February 9th, 2018

Fudge Cake


With Valentine’s Day around the corner, this chocolate fudge cake may be the way to win over a few hearts.  This rich and delicious cake is easy to make and guaranteed to satisfies any chocolate craving!  Be sure to take the time to toast your pecans before you add them- the difference is amazing.



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Fudge Cake


1 cup  butter
4 (1-oz.) squares semisweet baking chocolate, finely chopped
1 3/4 cups granulated sugar
4 large eggs
1 cup all-purpose flour, sifted
Dash of  salt
1 cup chopped toasted pecans*
1 teaspoon vanilla extract
Powdered sugar


Preheat oven to 300°F. Place butter and chocolate in a large microwave-safe bowl. Microwave on high until completely melted, about 1 minute, stirring every 20 seconds. Add granulated sugar, and stir until well combined. Cool 10 minutes. Add eggs, 1 at a time, and stir until blended after each addition. Fold in all-purpose flour and salt. Stir in chopped toasted pecans and vanilla extract.

Coat a 9-inch square pan with cooking spray. Line bottom and sides of pan with parchment paper, allowing 4 to 5 inches to extend over sides. Coat parchment paper with cooking spray. Pour cake mixture into prepared pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 35-45  minutes (do not over cook). Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles, and cool completely, about 30 minutes. Cut into squares, and dust with powdered sugar before serving.

*To toast the pecans, pre-heat oven to 350.  Spread nuts on a baking sheet and bake 5-7 minutes or until slightly darker and fragrant. Chop after toasting.

Recipe from Southern Living

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