When my mother talks about this fudgy dessert, her eyes glaze over. The cake was sold at the Lowry Motor Court restaurant in Greenville, Mississippi. Mama said they displayed it by the register under a glass dome, and each perfectly square slice was neatly wrapped in wax paper.

Elizabeth Heiskell
This Story Originally Appeared On southernliving.com


Credit: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton

Recipe Summary test

15 mins
2 hrs 5 mins
Serves 16


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Place butter and chocolate in a large microwave-safe bowl. Microwave on HIGH until completely melted, about 1 minute, stirring every 20 seconds. Add granulated sugar, and stir until well combined. Cool 10 minutes. Add eggs, 1 at a time, and stir until blended after each addition. Fold in all-purpose flour and salt. Stir in chopped toasted pecans and vanilla extract.

  • Coat a 9-inch square pan with cooking spray. Line bottom and sides of pan with parchment paper, allowing 4 to 5 inches to extend over sides. Coat parchment paper with cooking spray. Pour cake mixture into prepared pan.

  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles, and cool completely, about 30 minutes. Cut into squares, and dust with powdered sugar before serving.


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