Baked Fudge

                                                              BAKED FUDGE

The story I heard from my Mother-in-law, Dr Beth Lamb, was that her housemother, Glady Sively, really acted like a mother to her girls in the sorority. If she thought you were gaining a bit of weight you did not get dessert.  Beth loved chocolate and I do believe she would have starved just to she could be thin enough to have Baked Fudge. So here is the recipe...

4 eggs 

2 cups sugar

1/2 cup flour

1/2 cup cocoa

1 cup melted butter

1 cup chopped pecans (optional)

2 tsp vanilla

1/2 tsp salt

Heat oven to 325 degrees.  You will bake this in a water bath so be sure you have a pan that your

9 X 9 baking dihs will sit in easily.

Beat eggs until light yellow, and add dry ingredients.  Mix in butter and add vanilla until well blended.  You can add pecans now or you can sprinkle them on top before you bake it.  I really prefer to put about 1/2 cup pecans on top and the creamy texture of the Baked Fudge is the star.

Pour batter into a 9 X 9 baking dish.  Then, set this dish into a larger pan and pour in enough hot water to come about half way up the side.  Bake at 325 degrees for 45 minutes until set like custard. 

Cool completely and keep refridgerated.  Cut into 2" squares and serve with lightly sweetened whipped cream.  Enjoy!