Chocolate Fudge Cake, Decadent Chocolate Cake

Valentine’s Day would not be complete without some rich decadent chocolate cake. This cake is one of our absolute favorites and sure to please any chocoholic! Enjoy!

• 3/4 cup butter or margarine, melted  
• 1 ½ cups sugar 
• 1 ½ teaspoons vanilla 
• 3 egg yolks 
• ½ cup plus 1 Tbsp cocoa powder 
• ½ cup all-purpose flour 
• 3 Tbsp vegetable oil 
• 3 Tbsp water 
• ¾ cup finely chopped pecans 
• 3 egg whites, at room temperature 
• 1/8 tsp. cream of tartar 
• 1/8 tsp. salt 
• Icing (below) 
• Pecan halves 

1. Line bottom of 9″ springform pan with aluminum foil; butter foil and side of pan. Set aside.
2. Combine ¾ cup melted butter, the sugar and vanilla in
   large mixer bowl; beat well. Add egg yolks, one at a time, beating well
   after each addition. Blend in cocoa, flour, oil and water; beat well.
   Stir in chopped pecans.
3. Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture.
4. Pour into prepared pan. Bake at 350 for 45 minutes or
   until top begins to crack slightly. (Cake will not test done in
   center.) Cool 1 hour. Cover; chill until firm. Remove side of pan.
5. Prepare Icing at serving time. Cut cake into 12
   slices, and place each slice on a serving plate. Pour ganache over each
   slice of cake, allowing it to run down the sides of each slice. Garnish
   with pecan halves.*

*You can pour the ganache over the entire cake and garnish with
pecan halves before slicing, and allow to cool, then slicing it at
serving time. 

• 1 1/3 cups semi-sweet chocolate chips
• ½ cup heavy or whipping cream

Combine chocolate chips and cream in small saucepan. Cook over
low heat, stirring constantly, until chocolate is melted and mixture is
smooth; do not boil.

Serves 12