Pecan Fudge Cake

• 1 cup butter soft
• 4 large eggs
• 8 ounces chocolate unsweetened bitter, melted
• 1/2 teaspoon salt
• 2 cups pecans finely chopped
• 4 cups sugar
• 4 cups cake flour
• 4 teaspoons baking powder
• 3 cups milk
• 1 teaspoon vanilla extract
• 1/2 pound butter
• 1 1/2 pounds powdered sugar
• 2 teaspoons vanilla extract
• 4 ounces chocolate unsweetened bitter
• 2 teaspoons lemon juice fresh
• 2 cups pecans chopped

1. CAKE: Preheat oven to 350F (180C).
2. Grease three 9 inch layer cake pans.
3. In a large bowl, cream the butter, gradually add sugar and beat until fluffy.
4. Add the beaten eggs and melted chocolate.
5. Stir the dry ingredients and blend in alternately with the milk.
6. Add the nuts and vanilla.
7. Pour into prepared pans.
8. Bake for 35 minutes, or until the center of the cake feels solid.
9. Cool and remove the layers from the pan.
10. FROSTING: Melt the butter and chocolate together.
11. Blend in the rest of the ingredients except the nuts.
12. Beat well to spreading consistency.
13. Add the pecans.
14. Spread this frosting between the layers, and cover the top and sides of the cake.
15. To serve, slice the cake with a sharp knife which you clean after each cut.

butter, eggs, chocolate, salt, pecans, sugar, cake flour, baking powder, milk, vanilla, butter, powdered sugar, vanilla, chocolate, lemon juice fresh, pecans

Taken from recipeland.com/recipe/v/pecan-fudge-cake-33441 (may not work)