1 c Butter; soft
4 Eggs
8 Choco.squares; bitter;
-melted 1/2 ts Salt
2 c Pecans; chopped fine
4 c Sugar
4 c Pastry flour
4 ts Baking powder
3 c Milk
1 ts Vanilla
Pecan fudge frosting: 1/2 lb Butter
1 1/2 lb Powdered sugar
2 ts Vanilla
4 Chocolate squares; bitter
2 ts Fresh lemon juice
2 c Pecans; chopped
CAKE: Preheat oven to 350-degrees. Grease three 9″ layer cake pans. In a large bowl, cream the butter, gradually add sugar and beat until fluffy. Add the beaten eggs and melted chocolate. Stir the dry ingredients and blend in alternately with the milk. Add the nuts and vanilla. Pour into prepared pans. Bake for 35 minutes, or until the center of the cake feels solid. Cool and remove the layers from the pan. FROSTING: Melt the butter and chocolate together. Blend in the rest of the ingredients except the nuts. Beat well to spreading consistency. Add the pecans. Spread this frosting between the layers, and cover the top and sides of the cake. To serve, slice the cake with a sharp knife which you clean after each cut. —–