This recipe comes from the original Junior League of Nashville cookbook called Nashville Seasons.
Originally published in 1964, this is a treasure trove of special Southern recipes.
One Pan Fudge Cake is one of them. Dark, chocolaty, nutty and sweet. Something you should make and keep on the counter top in the kitchen, just in case you need something sweet.
Don’t mess with the ingredients.
Don’t get all chocolate snob on me here.
It says one and one half squares Bakers unsweetened chocolate for a reason.
If you use anything else, you won’t have a One Pan Fudge Cake.
Nashville One Pan Fudge Cake
1 stick butter
1 cup sugar
1-½ squares Baker’s unsweetened chocolate
1 pinch salt
¾ cup all purpose flour
¼ tsp baking powder
1 tsp pure vanilla extract
1 cup chopped nuts, almonds, pecans, walnuts, your choice
Preheat oven to 325.
Melt butter, sugar and chocolate together. Sift flour and baking powder into the melted chocolate mixture. Add eggs vanilla, nuts and salt. Blend and pour into well greased 8x8 baking pan.
Bake for 35 minutes exactly. Cut into squares while hot. Don’t remove from pan until cooled.
Makes 12 pieces.