Fudgey Pecan Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Butter, melted
1 1/2 cup: Sugar,
1 1/2 tsp: Vanilla,
3: Egg yolks,
1/2 cup: Hersheys cocoa, plus
1 tbsp: Hersheys cocoa,
1/2 cup: Unsifted all-purpose flour,
3 tbsp: Vegetable oil,
3 tbsp: Water,
3/4 cup: Pecans, finely chopped
3: Egg whites, room temperature
1/8 tsp: Cream of tartar,
1/8 tsp: Salt,
=== royal glaze recipe ===,
8 ounce: Hersheys semi-sweet bakin broke into pieces, *
1/2 cup: Heavy cream, or
Whipping cream,
=== garnish ===,
Pecan halves, if desired
Directions:
Recipe by: Hersheys 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 hales.
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 Hersheys Semi Sweet Chocolate
Chips for the baking chocolate.
From "Hersheys Chocolate Classics" 1988 edition.
Note: Questions or comments about any of Hersheys chocolate
products, call weekdays 9-4 Eastern time, 1-800-468-1714.
Posted on Genie C04 T01 M177 by Barbara on 4/10/92, qbook format
Source from luhu.jp
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 hales.
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 Hersheys Semi Sweet Chocolate
Chips for the baking chocolate.
From "Hersheys Chocolate Classics" 1988 edition.
Note: Questions or comments about any of Hersheys chocolate
products, call weekdays 9-4 Eastern time, 1-800-468-1714.
Posted on Genie C04 T01 M177 by Barbara on 4/10/92, qbook format
Source from luhu.jp