3/4 c Butter; melted
1 1/2 c Sugar
1 1/2 ts Vanilla
3 Egg yolks
1/2 c Hershey’s cocoa; plus
1 tb Hershey’s cocoa
1/2 c Unsifted all-purpose flour
3 tb Vegetable oil
3 tb Water
3/4 c Pecans; finely chopped
3 Egg whites; room temperature
1/8 ts Cream of tartar
1/8 ts Salt
Royal glaze recipe : 8 oz Semi-sweet baking chocolate
; (8 squares) Broke into pieces; * 1/2 c Heavy cream; or
Whipping cream Garnish: Pecan halves; if desired Recipe by: Hershey’s ‘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 halves. 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 Hershey’s Semi Sweet Chocolate Chips for the baking chocolate. From “Hershey’s Chocolate Classics” 1988 edition. —–