SHORTBREAD FUDGE CAKE

Shortbread Fudge Cake image

Provided by Jacquie

Categories Dessert

Time 1h15m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 12

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1 cup butter, softened
2 1/2 cups all-purpose flour, divided
1 1/2 cups granulated sugar, divided
1/2 teaspoon salt
3/4 cup pecans, coarsely chopped pecans
2 cups semisweet chocolate morsels (12-ounce package)
3/4 cup butter
4 large eggs
2 teaspoons vanilla extract
powdered sugar
sweetened whipped cream (optional) or vanilla ice cream (optional)
chocolate shavings (optional)

Steps:

Beat 1 cup softened butter in a large mixing bowl at medium speed with an electric mixer until creamy.Stir together 2 cups flour, 1/2 cup granulated sugar, and salt. Add to butter mixture, beating until crumbly. Stir in pecans.
Press dough into an ungreased 13- x 9-inch pan.
Bake at 350 °F for 25 minutes or until golden.
Microwave chocolate morsels and 3/4 cup butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Whisk in eggs, vanilla, remaining 1 cup granulated sugar, and remaining 1/2 cup flour until smooth. Pour chocolate mixture over prepared crust.
Bake at 350 °F for 25 minutes or until set. (Do not overbake.) Cool completely in pan on a wire rack. Cut into 24 bars. Transfer bars to wax paper; dust with powdered sugar. Store bars in an airtight container. If desired, serve with whipped cream or ice cream, and sprinkle with chocolate shavings.

Nutrition Facts : Calories 349.3, Fat 21.8, SaturatedFat 12, Cholesterol 71.4, Sodium 156.3, Carbohydrate 35.5, Fiber 1.9, Sugar 22.9, Protein 3.7