Serves: 16
Total Calories: 248

4 ounces semi-sweet baking chocolate
1/4 cup butter
2 eggs
2 cups sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1 cup pecans finely chopped
Fudge Filling (see below)
Chocolate Whipped Cream
Chocolate Leaves

At least 2 hours or up to 3 days before serving:

Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans. Line with waxed paper and grease the paper. In a 3-quart saucepan over low heat, melt chocolate and butter remove from heat. With a wooden spoon, beat in eggs. Stir in sugar, milk, vanilla and salt until well blended. Add flour and baking powder stir until smooth. Stir in nuts. Pour into pans. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans remove waxed paper immediately. Cool cake completely on wire racks.

To assemble, place one layer of cake crust-side up on a serving plate and spread top with filling. Place second cake layer crust-side down over filling. Cover top and sides of cake with Chocolate Whipped Cream. Pipe a border around top edge and base. Garnish with Chocolate Leaves if desired. Serve immediately or cover and chill until ready to serve.

Nutritional Facts:

Serves: 16
Total Calories: 248
Calories from Fat: 97

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Austrian Ectasy
Baked Apple Crepes
Café Pavé
Chestnut Bûche de Noël
Chocolate Velvet Dessert
Lemon Bavarian
Nesselrode Ice Cream
Pavolva
Pumpkin Spice Roll
Rum Raisin Sundaes
Spiced Cranberries Jubilee
Steamed Mincemeat Pudding
Strawberries and Cream Mousse
Toffee Cream Dessert
Vienna Torte