Shortbread Fudge Cake

NESTLÉ TOLL HOUSE® Brand Winner. $1,000 Brand Winner.

Yield:

Makes 2 dozen

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 50 Minutes

Ingredients

1 cup butter, softened
2 1/2 cups all-purpose flour, divided
1 1/2 cups granulated sugar, divided
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
2 cups (12-ounce package) semisweet chocolate morsels
3/4 cup butter
4 large eggs
2 teaspoons vanilla extract
Powdered sugar
Sweetened whipped cream or vanilla ice cream (optional)
Chocolate shavings (optional)

Preparation

Beat 1 cup softened butter in a large mixing bowl at medium speed with an electric mixer until creamy.

Stir together 2 cups flour, 1/2 cup granulated sugar, and salt. Add to butter mixture, beating until crumbly. Stir in pecans.

Press dough into an ungreased 13- x 9-inch pan.

Bake at 350° for 25 minutes or until golden.

Microwave chocolate morsels and 3/4 cup butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.

Whisk in eggs, vanilla, remaining 1 cup granulated sugar, and remaining 1/2 cup flour until smooth. Pour chocolate mixture over prepared crust.

Bake at 350° for 25 minutes or until set. (Do not overbake.) Cool completely in pan on a wire rack. Cut into 24 bars. Transfer bars to wax paper; dust with powdered sugar. Store bars in an airtight container. If desired, serve with whipped cream or ice cream, and sprinkle with chocolate shavings.

Note:

Amy Zitta, Starkville, Mississippi,

Southern Living Cook-Off Cookbook

July 2004