---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fudgey Pecan Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
  
     3/4 c  Butter; melted
   1 1/2 c  Sugar
   1 1/2 ts Vanilla
       3    Egg yolks
     1/2 c  Hershey’s  cocoa; plus
       1 tb Hershey’s cocoa
     1/2 c  Unsifted all-purpose flour
       3 tb Vegetable oil
       3 tb Water
     3/4 c  Pecans; finely chopped
       3    Egg whites; room temperature
     1/8 ts Cream of tartar
     1/8 ts Salt
            Royal glaze recipe :
       8 oz Semi-sweet baking chocolate
            ; (8 squares)
            Broke into pieces; *
     1/2 c  Heavy cream; or
            Whipping cream
            Garnish:
            Pecan halves; if desired
  
   Recipe by: Hershey’s 'Chocolate Classics' 1988 edition.
   Line bottom of 9″ springform pan with aluminum foil; butter
   foil and side of pan.  Set aside.
   Combien 3/4 C melted butter, the sugar and vanilla in large
   mixer bowl; beat well.  Add egg yolks, one at a time,
   beating well after each additin.  Blend in cocoa, flour,
   oil and water; beat well.  Stir in chopped pecans.  Beat
   egg whites, cream of tartar and salt in smallmixer bowl
   until stiff peaks form.  Carefully fold into chocolate
   mixture.  Pour into prepared pan.  Bake at 350^ for 45
   minutes or untiltop begins to crack slightly (Cake will not
   test done in center) Cool 1 hour.  Cover; chill until firm.
    Remove side of pan.
   
   Prepare Royal Glaze.  Pour over cake, allowing glaze to run
   down side.  With narrow metal spatula, spread glaze evenly
   on top and side.  Allow to harden.  Garnish with pecan
   halves. Serves 10-12.
   For Royal Glaze:  Combine chocolate and cream in small
   saucepan.  Cook over very low heat, stirring constantly,
   until chocolate is melted and mixture is smooth; do NOT
   boil.  Remove from heat;cool, stirring occasionally, until
   mixture begins to thicken, about 10 to 15 minutes.
   *You may substitute 1 1/3 C Hershey’s Semi Sweet Chocolate
   Chips for the baking chocolate.
   From “Hershey’s Chocolate Classics” 1988 edition.
  
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