Baked Fudge with Kahlua Cream Recipe
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Baked Fudge with Kahlua Cream

2 C. sugar
3/4 C. cocoa
1/2 C. all-purpose flour
5 Large eggs
1 C. + 2 tbls. butter melted
2 1/2 Tsp. vanilla extract
1 1/3 C. chopped pecans toasted

Kahlua Cream
1 C. whipping cream
1/2 C. sifted powdered sugar
3 Tbls. Kahlua

Combine first 3 ingredients in a large mixing bowl, stirring well. Add eggs; beat at medium speed of an electric mixer until smooth. Add butter and vanilla, beating well. Stir in pecans. Spoon mixture into 8 lightly greased 6-oz. custard cups. Place in a 13 x 9 x 2 inch pan; add hot water to pan to depth of 1 inch. Bake, uncovered, at 300 degree for 1 hour. Remove custard cups from water. Let stand 10 minutes. Serve warm with Kahlua Cream.

Yield: 8 servings.

Kahlua Cream: Beat cream in a large mixing bowl until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in Kahlua. Cover and chill. Yield: 2 1/3 cups.


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