Photo: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton
Active Time:
15 Mins
Total Time:
2 Hours 5 Mins
Yield:
Serves 16

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

What Can I Bring? Southern Food for Any Occasion Life Serves Up, Oxmoor House, ©2017

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