3/4 Butter
1 c Sugar
2 Eggs
3 1/2 oz Baker's chocolate -OR-
12 1/2 tb Unsweetened baking cocoa;
- plus:
4 tb Butter
1 ts Vanilla
1/2 c Milk
1 c Flour
1 ts Baking powder
1 ds Salt
1 c Pecans; chopped
Preheat oven to 300°F. Melt butter and chocolate in the top of a
double boiler. Cool slightly. Add sugar and eggs. Mix flour, baking
powder, and salt, then add to the butter mixture alternately with
milk. Add vanilla. Mix in pecan pieces.
Grease a 9x13" baking pan and dust lightly with cocoa. This makes
the cake look and taste better than dusting with flour when you're
doing chocolate cake. Batter will be stiff. Scrape batter into pan.
Bake at 300°F for 10 minutes, then raise temperature to 350°F and
bake 20 minutes longer. Do not overcook. When the cake is moving
slightly away for the sides of the pan it is done. Allow to cool
for about 20 minutes on a wire rack before you try to cut it, or it
will just crumble. Cut into squares and serve.
