Prep Time: 25 minutes
Cook Time: 60 minutes
Ingredients:
- 1-3/4 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 powdered sugar
- 2-1/4 cups flour
- 2/3 cup cocoa
- 2 cups chopped pecans or walnuts
Preparation:
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). Gradually add powdered sugar, mixing well. By hand, stir in flour, cocoa, 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 46-52 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. Sprinkle with powdered sugar before serving. Serves 16
