Prep Time: 25 minutes
Cook Time: 48 minutes
Total Time: 1 hour, 13 minutes
Yield: Serves 16
- 1-1/2 cups butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 (1-ounce) squares unsweetened chocolate, melted and cooled
- 6 eggs
- 2 cups sifted powdered sugar
- 2 cups flour
- 2/3 cup cocoa
- 2 teaspoons vanilla
- 2 cups chopped pecans or walnuts
- 1/2 cup semisweet chocolate chips
- 1 teaspoon vegetable oil
In large bowl, combine butter, sugar, and brown sugar, and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined.
Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture (this can take some time).
Sift the powdered sugar BEFORE you measure it. Gradually add powdered sugar to the batter, mixing well. By hand, stir in flour, cocoa, vanilla, and pecans until well blended.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Spoon batter into prepared pan. Bake at 350 degrees F for 48-54 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the soft fudge center). Cool cake in pan on rack for 1 hour, then invert onto serving plate and remove pan. Cool completely. If you bake the cake for the shorter period of time, it will have true fudge in the center. Bake it longer for a moist tunnel in the center.
In small microwave-safe bowl, place chocolate chips with oil. Microwave on 50% power for 2 minutes; stir. Continue microwaving until chocolate is melted and mixture is smooth. Pour into a small ziplock bag. Cut a tiny piece off the corner of the bag and pipe the chocolate over the cake, using a back-and-forth motion. Let cool.
Make sure that you measure flour correctly for this recipe. Don't skimp on the walnuts; they're critical to the cake structure. And don't over bake the cake or it may be dry and fall apart.