|
|
Instructions |
|
|
|
Preheat oven to 350 degrees. Grease and flour a 9 inch cake pan, and line the bottom with wax paper. Microwave 4 squares of the chocolate and the butter in a large microwavable bowl on high to 1.5 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate mixture is melted. Stir the dry gelatin mix and sugar into the chocolate until well blended.
|
|
|
|
Mix in eggs and then add flour and pecans until well blended. Pour mixture into the prepared pan. Bake for 40 minutes or until a toothpick inserted into center comes out with moist crumbs. Do not over bake.
|
|
|
|
Cool in pan 5 minutes. Run small knife around pan edges to loosen. Invert onto serving platter and remove wax paper. Cool cake completely. Melt the remaining 4 squares of chocolate in large microwaveable bowl on high for 1.5 to 2 minutes or until milted; stirring after 1 minute.
|
|
|
|
Stir until chocolate is completely melted, and then stir in whipped topping until smooth. Frost cooled caked with whipped chocolate mixture, and garnish with chocolate pieces.
|
|
|
|
Originally Submitted
5/10/2010
|
