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Shortbread Fudge Cake

Shortbread Fudge Cake

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

Oxmoor House JULY 2004

  • Yield: Makes 2 dozen
  • Cook time:50 Minutes
  • Prep time:25 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.

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Shortbread Fudge Cake recipe

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