Fudge Cake

This cake is for chocolate lovers, and is delicious topped with vanilla ice cream. The recipe is one of the first that was used in the restaurant at the Hotel Frederic in New Iberia, and it was served every day until the restaurant closed.

Preheat the oven to 350°F. Butter a 13 x 7-inch baking pan. Melt the butter and chocolate over very low heat. Stir to combine and let cool.

Beat together the sugar and eggs until very light. Mix in the chocolate-butter mixture. Then stir in the flour, vanilla, and pecans. Pour into the prepared baking pan and place in the oven. Bake for about 35 minutes, or until a knife or toothpick inserted near the center comes out clean. Remove from oven and let cool in pan.

Icing

1 ½ cups confectioners' sugar 3 tablespoons cocoa
¼ cup milk 2 tablespoons butter


Sift together the confectioners' sugar and the cocoa into a mixing bowl. Heat the mild and butter together in a small saucepan until the butter is melted, then stir it into the sugar-cocoa mixture until the icing reaches the consistency of heavy cream. Spread the icing on the cooled cake. Serve cut in squares.

At least 2 dozen servings.