Shortbread Fudge Cake

Name: Shortbread Fudge Cake
Ingredients: 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 coarsely chopped pecans; 2 cups (12-ounce package) semisweet chocolate morsels; 3/4 cup butter; 4 large eggs; 2 teaspoons vanilla extract; Powdered sugar; Sweetened whipped cream or vanilla ice cream (optional); Chocolate shavings (optional)

12 ingredients

7 steps

Ingredients

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 coarsely chopped pecans
2 cups (12-ounce package) semisweet chocolate morsels
3/4 cup butter
4 large eggs
2 teaspoons vanilla extract
Powdered sugar
Sweetened whipped cream or vanilla ice cream (optional)
Chocolate shavings (optional)

Directions

1

Beat 1 cup softened butter in a large mixing bowl at medium speed with an electric mixer until creamy.
2

Stir together 2 cups flour, 1/2 cup granulated sugar, and salt. Add to butter mixture, beating until crumbly. Stir in pecans.
3

Press dough into an ungreased 13- x 9-inch pan.
4

Bake at 350° for 25 minutes or until golden.
5

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.
6

Whisk in eggs, vanilla, remaining 1 cup granulated sugar, and remaining 1/2 cup flour until smooth. Pour chocolate mixture over prepared crust.
7

Bake at 350° 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.