===========================================================================
 BBS: The GWE BBS
Date: Thu Nov (49 19)              Number: 93
From: MARGARET HOBBIE #29 @9443    Refer#: NONE
  To:                               Recvd: YES 
Subj: Sure!                          Conf: (37) Home Cooki
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Here's that Olde Tuskaloosa Fudgecake recipe I promised you. It goes
back a lot further than 1943, but that's the year her Joy of Cooking
came out and I found the recipe handwritten on the flyleaf. This makes
enough cake squares to be suitable for taking to BBS picnics. ;-)

3/4 stick butter
1 cup sugar
2 whole eggs (not beaten)
3 1/2 squares Baker's chocolate (or 12 1/2 TBS. unsweetened cocoa + 4
       TBS butter. I usually have Hershey's Cocoa on hand.)
1 tsp. vanilla
1/2 cup milk
1 cup flour (all-purpose)
1 tsp. baking powder
pinch of salt
1 cup broken pecans

Preheat oven to 300 degrees.

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 butter
mixture alternately with milk. Add vanilla. Mix in pecan pieces.

Grease 9" x 13" baking pan and dust lightly with cocoa (makes cake look
and taste better than dusting with flour when you're doing chocolate
cake). Scrape batter into pan (batter is stiff). Bake at 300 degrees for
10 minutes, then raise temperature to 350 degrees and bake 20 minutes
longer. DO NOT OVERCOOK. When the cake is moving slightly away from 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 to serve.

I like to serve this with a scoop of vanilla ice cream on the side as it
is very rich and a chocoholic's delight.

I also like my grandmother's Floating Island recipe. It's a wonder I
don't weigh a ton.

maggie