This indulgent yet totally portable dessert is everything you want in a make-and-take cake. The recipe is excerpted from entertaining expert Elizabeth Heiskell’s cookbook What Can I Bring? Elizabeth says that when her mother talks about this fudgy dessert, her eyes glaze over. The cake was sold at the Lowry Motor Court restaurant in Greenville, Mississippi. Mama said they displayed it by the register under a glass dome, and each perfectly square slice was neatly wrapped in wax paper. Our love for chocolate desserts is serious and all-encompassing, and being able to bake this cake in a square pan gives it an extra easy appeal that makes us want to whip it up anytime. There are no fancy ingredients or difficult instructions; it’s just simply delicious. Toasting the chopped pecans makes a small, yet noticeable difference in flavor that is so worth it in the long run.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.