Fudgy Pecan Cake

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“This is gooey, rich , unbelieveable. A party must.It came from a Hershey cookbook.”
1hr 10mins

Ingredients Nutrition

  • 34 cup butter, melted
  • 1 12 cups sugar
  • 1 12 teaspoons vanilla
  • 3 egg yolks
  • 12 cup cocoa powder, plus
  • 1 tablespoon cocoa powder
  • 12 cup flour
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 34 cup finely chopped pecans
  • 3 egg whites, at room temp
  • 18 teaspoon cream of tartar
  • 18 teaspoon salt
  • For Glaze
  • 12 cup whipping cream
  • 8 ounces unsweetened baking chocolate (broken into pieces) or 1 12 cups hershey semisweet chips


  1. Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
  2. Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
  3. Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
  6. Pour into prepared pan.
  7. Bake at 350 for 45 minutes or until top cracks slightly.
  8. (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
  9. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
  10. DO NOT BOIL Remove from heat.
  11. Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
  12. Pour over cake letting it run down the sides.
  13. Top with pecan halves if desired.
  14. Let chill before serving to harden topping.

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