17 March 2009

Recipe: Alberta Fudge Cake

Basically, this cake has a thick layer of real pecan fudge laying on top as the icing. This cake is so very rich you might want to serve only in very small portions or keep it for the holidays.

Note: Be specific about cooking the fudge until it registers 236 degrees on a candy thermometer.

Alberta Fudge Cake

From: Michael Doumit, from Lafayette, Louisiana, originally featured in Travelhost Magazine.

Yield: Makes a 9x13-inch cake.


2 sticks butter

2 cups sugar

4 eggs

1-1/2 cups flour

6 tbls. cocoa

2 tsps. vanilla

2 cups chopped pecans

Fudge Icing

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

12 ozs. semisweet chocolate chips

1 (7-oz.) jar marshmallow crème

3 cups chopped pecans

1 tsp. vanilla

1. For the cake: Preheat oven to 350 degrees. Grease or line a (9x13x2-inch) baking pan with parchment paper.

2. In mixer, blend butter and sugar until thoroughly mixed and creamy. Add eggs one at a time and blend.

3. Sift flour and cocoa together and add to above mixture. Add vanilla and chopped pecans.

4. Pour into greased or parchment-lined pan. Bake in preheated 350-degree oven for 30 minutes. Cool, then top with Fudge Icing.

Fudge Icing

1. In heavy saucepan, combine sugar, butter and milk. Cook, stirring constantly, until mixture registers 236 degrees on candy thermometer.

2. Remove from heat and stir in chocolate chips and marshmallow crème. Stir until chocolate is melted. Stir in pecans and vanilla and pour over cake. Cool until fudge sets.

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