Fudge Cake

1-3/4 sticks butter or margarine
4 oz. bitter chocolate
4 eggs
2 cups sugar
1 tsp. vanilla extract
1 cup all-purpose flour
2 cups pecans

Icing:

1 - 2 boxes confectioners' sugar
2 tbsp. cocoa
1/4 cup butter or margarine
enough: evaporated milk (see below)
1 tsp. vanilla extract
1 cup pecans

 

       Heat oven to 350ºF (175ºC).  Grease and line 2 (8") layer cake pans.  Melt chocolate and butter over steam in top of double boiler.  When cool, add sugar, vanilla and eggs, beaten.  Do not use mixer.  Do not re-heat 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 30 - 40 minutes.  Let cake get cold before removing from pan.  Icing for Fudge Cake:  Mix 1 box sugar and cocoa.  Cream in butter.  Add milk and vanilla, a little at a time until really thick.  If more sugar needed to achieve this, add it.  Spread on cake; add pecans.  Put in refrigerator 24 hours before cutting.  Makes 6-8 servings.