Recipe: Fudgy Pecan Cake with Royal Glaze (9-inch springform pan)

FUDGY PECAN CAKE

FOR THE CAKE:
3/4 cup butter, melted, plus more butter for pan
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 egg yolks
1/2 cup plus 1 tablespoon Hershey's unsweetened cocoa powder
1/2 cup flour
3 tablespoons vegetable oil
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites, at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pecan halves for garnish, optional
FOR THE ROYAL GLAZE:
8 squares (8 ounces) Hershey's semisweet baking chocolate, broken into pieces (or 1 1/3 cups semisweet chocolate chips)
1/2 cup heavy (whipping) cream

Preheat oven to 350 degrees F. Line bottom of 9-inch springform pan with aluminum foil. Butter foil and side of pan.

TO PREPARE CAKE BATTER:
In large mixer bowl, combine butter, sugar and vanilla. Beat well. Add egg yolks, 1 at a time, beating well after each addition. Blend in cocoa powder, flour, oil and water. Beat well. Stir in chopped pecans. Set aside.

In small mixer bowl, beat egg whites, cream of tartar and salt until stiff peaks form. Carefully fold egg whites into chocolate mixture.

TO BAKE CAKE:
Pour batter into prepared pan. Bake for 45 minutes or until top begins to crack slightly. (Note: Cake will not test done in center.) Cool for 1 hour. Cover. Chill until firm. Remove sides of pan.

TO PREPARE ROYAL GLAZE:
In small saucepan, combine chocolate pieces and cream. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. (Note: Do not boil.) Remove from heat. Cool, stirring occasionally, for 10 to 15 minutes or until mixture begins to thicken.

TO GLAZE CAKE:
Pour over cake, allowing glaze to run down sides. Using narrow metal spatula, spread glaze evenly on top and sizes. Allow to harden. Garnish with pecan halves.

Makes 10 to 12 servings
Source: Favorite Brand Name Recipes Cookbook