Hi Suzanne,

Here are a few versions that look similar to what you described.

Baked Fudge
alt.cooking-chien/July-Ann (1999)

4 eggs
2 cups sugar
1 cup margarine, melted
1/2 cup flour
1/2 cup cocoa
1 cup chopped nuts
2 tsp. vanilla

Cream eggs and sugar together. Add melted margarine. Sift cocoa and flour together. Add nuts and vanilla. Pour into 9x12 inch lightly greased pan. Set in pan of hot water. Bake at 325 degrees for 45-60 minutes, until crust forms on top. Inside will be soft but set. Serve warm with vanilla ice cream.

Baked Fudge
alt.cooking-chien/Connie Van (2000)

4 eggs
1 1/2 cups sugar
1/2 cup flour
1/2 cup cocoa powder
1 cup butter, melted
2 tsp. vanilla
1/4 tsp. salt
1 cup pecans

In a large bowl, beat the eggs with an electric mixer until lemon colored, about 2 minutes. Add the sugar, flour, cocoa powder and combine well. Add the melted butter, vanilla, and salt and blend thoroughly. Fold in the pecans. Pour the mixture into an 8x8-inch baking dish. Place the dish into a larger baking dish and fill half way up with hot water, surrounding the 8x8 dish (this is creating a water bath=85which allows the fudge to cook evenly!). Bake at 325 degrees for 45 minutes, until a slight crust forms on top. Serve warm or chill overnight. Serve with whipped cream.

Baked Fudge Pudding
alt.cooking-chien/Nancy & Bill (1999)

2 eggs
1 cup sugar
1/2 cup butter, melted
1/2 teaspoon vanilla
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
Dash salt
1 cup chopped pecans or walnuts
Ice cream or whipped cream (optional)

In a medium mixing bowl, beat eggs with electric mixer on medium speed until thickened. Gradually add sugar; beat for 5 minutes or until very thick and lemon colored. Stir in butter and vanilla. Combine cocoa powder, flour, and salt; stir into egg mixture. Fold in nuts.

Pour into six greased 5-ounce ramekins, 6 6-ounce custard cups, or one 2-quart square baking dish. Place ramekins, custard cups or baking dish in large baking pan; add hot water to large pan to depth of 1 inch.

Bake, uncovered, in a 325-degree oven for 40 minutes (will be crusty on top but soft inside). Cool slightly on rack. Serve warm with ice cream or whipping cream, if desired. (The gooey chocolate center makes it difficult to test this recipe for doneness -- so bake for 40 minutes, period.)

Baked Fudge
rec.food.cooking/Jean Ludwig (1998)

This dessert is served at the Tale of the Trout in Rogers, Arkansas.
Serves 8 to 10

2 cups sugar
4 eggs, room temperature, beaten to blend
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 cup (2 sticks) butter, melted
1 cup chopped pecans
2 teaspoons vanilla
Unsweetened whipped cream to garnish

Preheat oven to 325 degrees. Beat sugar and egg until mixture forms slowly dissolving ribbon when beaters are lifted. Sift flour and cocoa into mixture and blend well. Stir in melted butter, nuts and vanilla; do not overmix. Spread batter evenly in 8x10 baking pan. Set into larger pan; add enough boiling water to larger pan to come halfway up sides. Bake until fudge is firm and knife inserted in center comes out moist but clean, about 1 hour. Let cool. Cut into squares. Serve with whipped cream.

Happy Baking,

Betsy
Recipelink.com