Fudge Cake

¾ cup butter or margarine, 1½ cups sifted fl our, 3 tablespoons granulated
sugar, 2¼ cups dark brown sugar, 3 egg yolks, 1 cup pecans (coarsely chopped), ½
teaspoon vanilla and 3 egg whites.
Cream butter or margarine (but do use butter if you can). Add slowly the sifted
fl our and granulated sugar. Pat into a long rectangular biscuit pan with 1½-inch
sides. Bake 20-30 minutes in a moderate oven (375ºF) or cook until the crust is
golden brown. Meanwhile, make the fi lling by mixing the dark brown sugar with the
beaten egg yolks. When thick and spongy, add the pecans. Add vanilla and fold
in the stiffl y beaten egg whites. Spread fi lling evenly over the crust. Return pan to
oven and cook 25-30 minutes longer or until the fi lling sets. Do not cook too long,
as the fi lling should be transparent and semi-soft, never hard or chewy. Dust with
powdered sugar and when cool, cut into 1½-inch squares.

(old time recipes)

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