Fudgey Pecan Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Fudgey Pecan Cake
Categories: Cakes, Chocolate
Yield: 1 servings

3/4 c Butter; melted
1 1/2 c Sugar
1 1/2 ts Vanilla
3 Egg yolks
1/2 c Hershey's cocoa; plus
1 tb Hershey's cocoa
1/2 c Unsifted all-purpose flour
3 tb Vegetable oil
3 tb Water
3/4 c Pecans; finely chopped
3 Egg whites; room temperature
1/8 ts Cream of tartar
1/8 ts Salt
Royal glaze recipe :
8 oz Semi-sweet baking chocolate
; (8 squares)
Broke into pieces; *
1/2 c Heavy cream; or
Whipping cream
Garnish:
Pecan halves; if desired

Recipe by: Hershey's 'Chocolate Classics' 1988 edition.
Line bottom of 9" springform pan with aluminum foil; butter
foil and side of pan. Set aside.
Combien 3/4 C melted butter, the sugar and vanilla in large
mixer bowl; beat well. Add egg yolks, one at a time,
beating well after each additin. Blend in cocoa, flour,
oil and water; beat well. Stir in chopped pecans. Beat
egg whites, cream of tartar and salt in smallmixer bowl
until stiff peaks form. Carefully fold into chocolate
mixture. Pour into prepared pan. Bake at 350^ for 45
minutes or untiltop begins to crack slightly (Cake will not
test done in center) Cool 1 hour. Cover; chill until firm.
Remove side of pan.

Prepare Royal Glaze. Pour over cake, allowing glaze to run
down side. With narrow metal spatula, spread glaze evenly
on top and side. Allow to harden. Garnish with pecan
halves. Serves 10-12.
For Royal Glaze: Combine chocolate and cream in small
saucepan. Cook over very low heat, stirring constantly,
until chocolate is melted and mixture is smooth; do NOT
boil. Remove from heat;cool, stirring occasionally, until
mixture begins to thicken, about 10 to 15 minutes.
*You may substitute 1 1/3 C Hershey's Semi Sweet Chocolate
Chips for the baking chocolate.
From "Hershey's Chocolate Classics" 1988 edition.

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