Recipe - Baked Fudge With Rum Sauce

2 One fourth cup Sugar
2/3 cup Flour
2/3 cup Cocoa
5 Eggs; well beaten
1 cup Plus
2 tablespoon Butter
2 teaspoon Vanilla
1 cup Coarsely chopped pecans

SAUCE
1 Egg yolk
One half cup Powdered sugar
2 (up to)
3 tablespoon Light rum
1 cup Whipping cream; whipped

Mix sugar, flour and cocoa. Add to beaten eggs and blend thoroughly. Melt
butter and add vanilla. Thoroughly combine butter and cocoa mixtures. Add
nuts. Bake in individual custard cups in a pan of hot water for 45 minutes
to 1 hour at 300ø. Should be firm, like custard. For sauce, mix together
egg yolk, sugar and rum. Fold this mixture into stiffly whipped cream.
Serve on top of slightly warm baked fudge. Yield: 8 servings.

SALLY SANDERSON

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.